Prepare the dough by sifting flour and salt, rubbing in cold butter, then mixing with egg yolk and cold water. Knead briefly, wrap, and refrigerate for 30 minutes.

Cook filling by sautéing diced chicken until golden, then add onion, garlic, and optional sun-dried tomatoes; cook until softened.

Roll out the chilled dough, cut circles, and press into mini quiche pans. Chill for 10 minutes.

Blind bake the pastry by covering with parchment and weighing down; bake at 200°C for 10 minutes, then lower to 180°C for an additional 5 minutes.

Mix room temperature eggs and sour cream, season, fill pastry shells with chicken mixture, and pour egg mixture over.

Bake assembled quiches at 180°C for 15 minutes until filling is set and tops are golden.

Cool slightly, then serve warm or at room temperature.