Chorizo, Tomato And Olive Quiche

1. 1

   In a food processor, process flour and butter until mixture resembles fine crumbs. Add 1/4 cup ice water. Process briefly until mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap and chill for 30 mins.

2. 2

   Meanwhile, preheat oven to 400u00b0F. Line a baking tray with parchment paper. Place chorizo on prepared tray and bake for 15 mins, or until crisp.

3. 3

   Grease a 9 inch fluted tart pan with removable base. Roll pastry out until 1/4 inch thick then use to line prepared pan. Trim edges. Place on a baking tray. Line with parchment paper and fill with pie weights. Blind bake for 10 mins then remove weights and paper. Bake for 10-12 mins, or until lightly golden.

4. 4

   Cook potatoes in boiling water for 5 mins, or until tender. Drain. Combine with chorizo, tomatoes and olives. Arrange in tart shell. Whisk together cream and 2 eggs then pour over filling. Crack remaining whole eggs over filling. Bake for 25-30 mins, or until just set. Serve with mixed greens.

* Per serving · 4 servings · Values may vary.

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