Preheat oven to 190 degrees C. Lightly grease a 24cm round, fluted, loose based flan or quiche tin.
To make the pastry: sift flours into a bowl, rub in butter - till the mixture resembles breadcrumbs - and stir in cheese. Add egg and enough water to make ingredients cling together. Press dough into ball, knead gently on light floured surface until smooth, then cover and refrigerate for 30 minutes.
Roll out the pastry on lightly floured surface until large enough to line prepared tin then ease it into the tin and trim the edge. Place tin on oven tray, line pasty with paper, fill with dried beans or rice. bake in moderately hot oven for 10 minutes. Remove paper and beans and bake for a further 10 minutes or until lightly browned, then cool.
To make the filling: reduce oven heat to 180 degrees C. Heat the butter in a medium sized pot, add shallots and cook, stirring until soft. Stir in flour until the mixture is dry and grainy. Gradually stir in the milk over heat until mixture boils and thickens, remove from heat and cool slightly. Stir in eggs, chicken, stock powder and macadamias. Pour the mixture into case, sprinkle with some extra cheese and nuts and bake in moderate oven about 20 minutes, or until cheese is melted and the mixture is firm.