The most wonderful thing about quiche is how flexible it is. Get a good recipe and the variations are endless. Have bacon? Make Quiche Lorraine. Have spinach and onions? Quiche is in your future. The only things quiche has to have are eggs, milk (or cream), and cheese. The rest is up to you. Also quiche does not live by mealtime boundaries and is welcomed at breakfast, lunch and dinner.
Break eggs in medium bowl and beat slightly. Add milk and whisk until smooth; add cheese and continue whisking until well combined. Mix in the remain ingredients until mixture looks homogeneous .
Pour mixture into prepared tart shell. Bake 10 minutes, reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, about 35 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
Preheat oven to 375 degree
Whisk the flour (don’t have a scale? 250 grams is about 2 cups) and salt together. Cut in butter using a pastry cutter or a food processor’s pastry blade. When flour mixture has formed a loose crumb add egg and sour cream. Knead until a smooth ball has formed adding more sour cream if necessary.
On a lightly floured work surface, roll dough into a round. Fit dough into a 2-inch deep-dish tart pan or pie pan. If soft, chill until firm. When ready bake until light brown, about 25 minutes ( you can use add pie weights or beans to keep the pastry from forming bubbles while it cooks). Transfer to wire rack, Let cool completely.