Pre-heat the oven to 180ºC.
Process the butter and flour in a food processor until it resembles coarse breadcrumbs.
Add the cold water a tablespoon at a time whilst processing. Process until the mixture comes together – do not overmix.
Remove pastry to a cold surface and press together. Place in Plastic wrap and put in the fridge before using.
Roll out the pastry and line a quiche dish with the pastry. Prick with a fork and refrigerate for 10 minutes.
Bake the pastry blind for 20 minutes. Remove the baking beans and bake for another 10 minutes.
Heat the olive oil in a pan and fry the onion. Add the chorizo and fry for another 5 minutes.
Mix the sausage mixture together with the Olives and sundried tomatoes, cheese, pineapple and basil. Place in the pastry shell.
Beat the eggs, milk and cream together and season with salt and pepper. Pour onto the chorizo mixture.
Bake until the filling is set for about 40 minutes.
Let the Quiche stand for approximately 10 minutes to set completely and serve low warm with a salad as a light lunch or supper or as a savoury dish when you serve cakes.
Replace the Olive Grove Olives with Sundried tomatoes with 150g pitted and chopped black olives and 75g sundried tomatoes, chopped.
Replace the chorizo sausage with chopped salami.
Use store made shortcrust pastry to speed things up.
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