Place the flour, icing sugar, lemon zest, ground hazelnuts, salt and butter in food processor. Pulse to combine. Add egg yolk and water - 1 tablespoon at a time until a firm dough is formed. Roll out pastry to fit a 26cm quiche dish and chill for 10-15 minutes. Bake blind in a hot oven until golden brown – 8-10 minutes.
Combine the eggs, cream, sugar, orange zest and juice. Arrange the pitted cherries in the pastry shell. Cover with the egg mixture and bake at 180°c for 45 minutes or until firm to touch.