Quiche Lorraine

Instructions

• 1Pulse the flour, salt and butter until it resembles coarse crumbs.
• 2Add the sour cream and pulse until it just comes together. Overworking the dough can cause it to shrink and become tough during cooking. Remove the blade and bring together.
• 3Turn out onto a sheet of plastic wrap and shape into a disc, wrap and refrigerate for 2 hours. Tip: The dough can be made up to 2 days in advance, or frozen for up to 3 months.
• 4Heat the oil in a pan over medium heat. Add the onion and cook stirring, for 3 minutes, until softened. Add the pancetta and cook, for 3 minutes, until lightly browned. Transfer to a paper towel lined plate and cool.
• 5Whisk the eggs, cream, salt and pepper.
• 6Grease a 9½-inch round, 1½-inch deep tart pan with a removable base.
• 7Roll on a lightly floured countertop until large enough to line the pan.
• 8Gently ease it into the pan without stretching to prevent it from shrinking while cooking. Trim the excess and refrigerate for 30 minutes.
• 9Insert the wire rack into position 6.
• 10Line with parchment paper and fill with pie weights or dried beans. This prepares the dough for blind baking, which prevents air pockets and a soggy crust.
• 11Once preheated, place in the oven and start the timer.
• 12The oven temperature will reduce. Carefully remove the parchment paper and pie weights and brush the hot crust with the egg yolk. Brushing while hot ensures the egg yolk cooks and seals the crust.
• 13Spread the onion and pancetta mixture over the base. Pour in half the custard and sprinkle with half the cheese.
• 14Place the quiche on the rack and carefully pour in the remaining custard. Sprinkle with the remaining cheese. Slowly slide the rack into the oven and start the timer. Cook until browned.
• 15Cool for 30 minutes. Sprinkle with chives and serve.