Ingredients:
Pate Brisee good for 25 cm quiche tin
2 eggs
1 egg yolk+1 more for sealing the pastry
300 ml milk
10-15 pcs chorizo rounds
450 g butternut squash, cubed to 1cm squares.
One quarter each of red and green pepper
1 red onion, sliced
S&P
Preheat the oven to 200c/180c fan
The Pate Brisee
Make a Pate Brisee enough for a 25 cm flan tin. Let rest for 30 min.
Roast the Vegetables:
Lay the squash, peppers, and red onion on to a roasting dish. Drizzle with olive oil and season. Roast for about 30 min.
Roll out Pate Brisee and Bake Blind
Roll out the Pate Brisee over a lightly floured surface, thicker than sweet pastries. Cut out a circle large enough to line a 25 cm flan tin. Use the rolling pin to lift the pastry into the tin, pushing down the sides. Trim off any excess.
Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 min or until just about golden brown. Remove the baking beans and baking paper. Brush the surface of the pastry to seal. Return the pastry to bake for a further 10 min.
Reduce the oven to 180c/160cfan
Make the filling and Assemble
In a measuring jug, beat the eggs and 1 egg yolk. Add the milk and stir well.
Scatter the chorizo and the roasted vegetables over the base of the tart, then pour the egg mixture and grind over some black pepper. Check the seasoning.
Bake for 20-30 min or until the egg mixture is set.
Bake the quiche for 20 min or until the filling is set and golden brown. Serve warm or at room temperature.
