Chorizo, Tomato And Olive Quiche

Directions

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 400°F. 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.