375g ready-rolled shortcrust pastry, at room temperature, 100g chorizo sausage, cut into small pieces, 1 red onion, chopped, 1 large roasted red pepper (I use the jar or tinned ones for ease) chopped, 2 eggs, 150ml semi-skimmed milk, 4 tablespoons creme fraiche, salt and pepper to taste, 100g Manchego or mature Cheddar cheese, grated.
1. Preheat the oven to 200?C / 180?C fan / Gas 6 and put a baking tray inside to heat.
2. Unroll the pastry over a 20cm tart tin and press the pastry onto the base and sides of the tin. Trim the excess pastry with a knife. Cover the base with baking parchment, then cover it with baking beans or scrunched up aluminium foil. Put on the baking tray and bake for 10 minutes. Remove the parchment and beans or foil and bake for a further 5 minutes.
3. While the pastry is baking, dry fry the chopped chorizo with the onion (there should be enough oil from the chorizo, but if not, add a drizzle of olive oil). Once the onion is soft, add the chopped roasted red pepper.
4. Whisk together the eggs, milk, creme fraiche and seasoning. Whisk lightly.
5. Sprinkle half the cheese over the base of the pastry case, then top with the chorizo mixture. Scatter the remaining
cheese on top. Return the quiche to the baking tray and pour the egg mixture over the filling. Bake for 30 minutes or until
golden and just firm to the touch.
For a change you can used sun dried tomatoes instead of the roasted red pepper, or do a mix of both.