Classic Quiche Lorraine

Instructions

• 1

  Place the flour, salt and butter in the bowl of a food processor and pulse until it resembles coarse crumbs.

• 2

  Add 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 the dough together.

• 3

  Turn the dough out onto a sheet of plastic wrap and shape into a disc, cover and refrigerate for 2 hours.

  Tip: The dough can be made up to 2 days in advance, or frozen for up to 3 months.
• 4

  Heat the oil in a pan over medium heat. Add the onion and cook stirring, for 3 minutes, or until softened. Add the pancetta and cook for 3 minutes, or until lightly browned. Transfer to a paper towel lined plate and cool.

• 5

  Whisk the eggs, cream, salt and pepper together.

• 6

  Grease a 24cm round (4cm deep) tart pan with a removable base.

• 7

  Roll the dough on a lightly floured countertop until large enough to line the pan.

• 8

  Gently ease the dough into the pan without stretching to prevent it from shrinking during cooking. Trim the excess and refrigerate for 30 minutes.

• 9

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 190°C, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 10

  Line the crust with parchment paper and fill with pie weights or dried beans. This prepares the crust for blind baking, which prevents air pockets and a soggy crust.

• 11

  Once preheated, place the crust in the oven and cook for 30 minutes.

• 12

  Remove the crust from the oven. Adjust the oven temperature to 160°C, the time to 35 minutes and press Start. 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.

• 13

  Spread the onion and pancetta mixture over the base. Pour in half the custard and sprinkle with half the cheese.

• 14

  Place the quiche on the oven rack and carefully pour in the remaining custard. Sprinkle with the remaining cheese. Slowly slide the rack into the oven and cook for 35 minutes.

• 15

  The quiche should be browned. If not, cook it a little longer.

• 16

  Cool for 30 minutes. Sprinkle with chives and serve.