Mix the salt into the flour in a large mixing bowl

Rub in the chilled butter until you have a mixture which resembles fine breadcrumbs

Make a well in the centre of the mixture and crack the egg into it.

Use a fork to start making a pastry dough

Pull together and knead lightly with your hands to make a ball, adding ice cold water if necessary

Roll out and line a pre-buttered quiche dish. I like to use a metal dish with a removable base as it helps achieve a crisper pastry

Dry line your quiche dish with greaseproof paper and add baking beans

Bake for around 30 mins at 160c/140c fan

Remove the beans and greaseproof paper and bake for a further 10 minutes to crisp up the base. Leave the case in the quiche dish until ready to finish.

Clean and trim the leek and cut into 1cm pieces.

Melt the butter in a small frying pan and soften the leeks over a low heat for about 8 minutes. Allow to cool

Lightly beat the eggs,

Mix in the milk and yoghurt

Season well with salt and pepper

Fold through the chicken, leek and cheese.

This can be covered and kept in the fridge for up to 24 hours.

Pre-heat the oven to 170C

Fill the pastry case and put it on a baking sheet

Bake for 25 minutes until the quiche is set and the egg mixture has touches of golden brown.