Chorizo, Tomato And Olive Quiche

• 1/2 cup all-purpose flour
• 12 tbsp butter, chopped
• 2 links chorizo, coarsely chopped
• 1 None large potato, peeled, cut into 3/4 inch pieces
• 2 None medium tomatoes, seeded, coarsely chopped
• 2 oz pitted mixed olives, sliced
• 1/3 cup heavy cream
• 6 None eggs, at room temperature
• None None mixed greens, to serve

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. Meanwhile, preheat oven to 400u0b0F. Line a baking tray with parchment paper. Place chorizo on prepared tray and bake for 15 mins, or until crisp.
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. 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.

allpurpose, butter, links chorizo, potato, tomatoes, mixed olives, heavy cream, eggs, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/27466 (may not work)