Pulse flour, sugar, and salt in a food processor to combine, about five pulses. Add butter; pulse until butter forms pea-size pieces, about 10 pulses. With food processor running, drizzle in 2 1/2 tablespoons ice water; process until mixture just starts to form small clumps, about 10 seconds. If dough is too dry to hold together when pressed in your hand, add up to 1 tablespoon ice water, 1 teaspoon at a time, as needed. (Do not overmix; dough should not form a ball.) Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times. Shape into a disk, and wrap tightly in plastic wrap. Chill 1 hour.

Preheat oven to 350°F. Unwrap dough, and place on a lightly floured work surface; discard plastic wrap. Roll dough into a 12-inch circle about 1/8-inch thick. Carefully transfer dough to a 9-inch pie plate (not deep dish), pressing dough into bottom and up sides. Fold crust edges under, and crimp as desired. Freeze, uncovered, until firm, about 20 minutes.

Place a 16- x 12-inch sheet of parchment paper over crust in pie plate, leaving at least a 3-inch overhang. Fill with pie weights or dried beans. Bake in preheated oven until crust is set, 20 to 28 minutes. Remove from oven; remove pie weights and parchment paper. Return to oven, and bake at 350°F until crust is just beginning to brown, 5 to 8 minutes. (If crust bubbles up, gently press back down with the back of a spoon.) Transfer pie plate to a wire rack, and let stand until mostly cooled, about 30 minutes. Do not turn oven off.

Arrange cheese slices evenly over bottom of cooled crust, cutting slices in half and overlapping as needed to fit. Set aside. Whisk together eggs, cream, yogurt, chives, and pepper in a large bowl until well combined. Pour mixture over cheese in crust. Cover loosely with aluminum foil.

Bake at 350°F until top is slightly puffed and filling jiggles as a whole, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to a wire rack, and let stand until cooled to room temperature and set enough to slice, about 2 hours and 30 minutes. If desired, season with additional pepper to taste. Serve.