Classic Quiche Lorraine

Instructions

• 1Place the flour, salt and butter in the bowl of a food processor and pulse 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 the dough together.
• 3Turn 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.
• 4Heat 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.
• 5Whisk the eggs, cream, salt and pepper together.
• 6Grease a 9½-inch round (1½-inch deep) tart pan with a removable base.
• 7Roll the dough on a lightly floured countertop until large enough to line the pan.
• 8Gently ease the dough into the pan without stretching to prevent it from shrinking during cooking. Trim the excess and refrigerate for 30 minutes.
• 9Insert the wire rack into position 6. Set the oven to Bake, Convection, 375°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 10Line 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.
• 11Once preheated, place the crust in the oven and cook for 30 minutes.
• 12Remove the crust from the oven. Adjust the oven temperature to 320°F, 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.
• 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 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.
• 15The quiche should be browned. If not, cook it a little longer.
• 16Cool for 30 minutes. Sprinkle with chives and serve.