Step by step method

1. For the Pastry:

2. 1. In a large bowl, mix together the cake flour and sugar. Add the cold Stork Yellow Margarine and mix with your hands until the mixture is clumpy.
3. 2. Gradually add the ice water, mixing until a dough forms.
4. 3. Let the dough rest in the fridge for at least 30 minutes.
5. 4. Once chilled, transfer the dough to a surface and roll it out until it's large enough to fit your pie dish.
6. 5. Place the dough into the pie dish, poke holes in the base with a fork, then top with baking paper and add pie weights, beans, or rice.
7. 6. Blind bake for 15-20 minutes at 200°C until lightly golden.

8. For the Filling:

9. 1. Sauté the chopped onions with the spices until fragrant.
10. 2. Add the cooked chicken, apricots, and a dash of water or stock. Simmer for 10 minutes.
11. 3. In a separate bowl, whisk together the eggs and milk.
12. 4. Add the chicken mixture to the egg and milk mixture to complete the quiche filling.
13. 5. Pour the filling into the baked pastry crust and top with the grated cheese.
14. 6. Bake at 180°C for 25-30 minutes, until the quiche is set and golden.
15. 7. Top with fresh or dried herbs (e.g. parsley) before serving.

16. Serve:

17. Enjoy warm!