Shortcrust pastry as given in the recipe for the same.

For the filling
1 cup cooked chicken - shredded
1/2 cup cheddar cheese - grated
1/2 cup cottage cheese - cubed
1/2 chicken soup / 1/2 cup milk
3 eggs lightly beaten
salt/pepper/a pinch of red chilli powder
1 teaspoon oregano
Use the shortcrust pastry as required - either as one big quiche OR as small tartlets.
Mix all the above ingredients and pour into the crust. If baking open grate some more cheese and cover the mixture and bake.
If covering use a very thin crust......cut a cross in the middle and gently place over the dish. Fold the four ends in the middle over and put a bit of grated cheese there. The quiche needs to have an opening so that the extra heat has somewhere to escape from.
If you have bits of dough left over cut them into little little shapes and decorate the surface.

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