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1
Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
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2
Place the flour and salt in food processor and pulse to combine.
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3
Add the chilled butter and process to a coarse meal.
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4
With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough.
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5
Add additional water, 1 tablespoon at a time, if the dough is too dry.
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6
Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans.
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7
Refrigerate the crusts for 15 minutes.
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8
Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans).
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9
Bake for 15 minutes.
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10
Cool completely (can be made 1 day ahead).
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11
Mix the chorizo and remaining ingredients.
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12
Pour into the prepared crusts, dividing equally.
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13
Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes.
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14
Cool slightly.
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15
Serve warm or at room temperature.
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16
Cook's Note: This recipe will also work in one 9-inch tart pan or glass pie dish.
