Classic Quiche Lorraine

Instructions

• 1

  Prepare the sour cream dough, place flour, salt and butter in a food processor and pulse until the mixture 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, wrap and refrigerate for 2 hours. The dough can be made up to 2 days in advance, or frozen for up to 3 months.

• 4

  Prepare the filling, heat the oil in a frying 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 9½-inch round, 1½-inch 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 while cooking. Trim the excess and refrigerate for 30 minutes.

• 9

  Insert the wire rack into position 6. Select BAKE/CONVECTION/375°F/30 minutes and press START.

• 10

  Line the crust 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.

• 11

  Once preheated, place in the oven.

• 12

  When the oven signals, 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

  Select BAKE/CONVECTION/320°F/35 minutes and press START.

• 14

  Meanwhile, spread the onion and pancetta mixture over the base of the crust. Pour in half the custard and sprinkle with half the cheese.

• 15

  Place 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 cook until the quiche is browned.

• 16

  Cool the quiche on a wire rack for 30 minutes.

• 17

  Sprinkle with chives and serve.