1. For the pie crust, add the flour and salt to a bowl. Cut the lard into small pieces and add to the bowl, coating it in flour. Using a cheese grater, grate the frozen butter directly into the bowl with the flour, salt, and lard. Once all the butter has been grated, use a fork or a pastry cutter to combine.

2. Slowly add ice water a couple of tablespoons at a time. Use your hands to work the water into the dough until it forms a shaggy mass that barely holds together.

3. Form the dough into a ball and tightly wrap it in plastic wrap. Let the dough chill in the fridge for 30 minutes.

4. When you are ready to pre-bake the pie crust, preheat the oven to 425°F.

5. Roll out the dough on a lightly floured surface until it is 12 inches in diameter. Gently fold it into quarters to easily place it in a pie dish. Unfold it in the pie dish, making sure the corners at the base of the dish are flush.

6. Set the crust in the freezer for 30 minutes. Then place a piece of parchment paper, cut into a 9-inch circle, in the pie crust and add pie weights or beans on top. Bake for 20 minutes, until slightly golden and browning.

7. Remove from the oven and reduce the temperature to 350°F.

8. In a large bowl, whisk together the heavy cream, milk, eggs, salt, and pepper until combined.

9. Place the cheeses and sun-dried tomatoes in the base of the pie crust and return the pie to the oven rack. Immediately and gently pour the egg and dairy mixture over the cheeses and sun-dried tomatoes. Bake for 30–40 minutes, until set but with a slightly jiggly center.

9. Let sit for 10–20 minutes before slicing and serving. Garnish with sliced chives and dollops of Osetra caviar.