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Filling:
Cook onion in part of the stock from the chicken. Drain and place onion in a bowl. Add ham and combine. Add chicken, milk, parsley and egg slightly beaten. Season with salt and pepper. Pour over prepared crust.
Bake in oven 350°F (180°C) for 20 to 25 minutes approximately or until cooked.Cool for 15 minutes before inverting quiche onto platter.
Crust:
Combine flour, salt, oil and milk. Knead dough until all ingredients come together.Let dough stand covered for 30 minutes.Place dough on a lightly floured surface and roll out. Line a tart pan and trim edges.
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