Leek Chorizo and Semi-dried Tomato Quiche

Sarah loves this quiche, although she says she could eat more Chorizo (I think she just likes sausages)

Ingredients:
2 sheets of frozen puff pastry, thawed
1 leek, cut in half length-ways, washed and finely sliced
1 Chorizo sausage, sliced and papery skin peeled off
1-2 potatoes sliced or chopped into 2cm cubes
1/2 cup chopped semi-dried tomatoes
6 eggs
300 ml light thickened cream (less if you prefer)
2 cups grated tasty cheese


Method:

Preheat oven 180C. Grease a 23cm pie dish and line with thawed pastry. Prick this over with a fork. Line the pastry with grease-proof paper and baking beads or uncooked rice to stop it puffing up (optional). Bake in the hot oven for about 10 minutes. Remove from oven. Remove paper and baking beads if using.

Meanwhile, spray a large non-stick frying pan with a little olive oil and cook the potato and Chorizo sausage until the potato is browned. Remove to a plate. Add the leek to the pan with a little butter and cook until softened.

In a large bowl whisk together the eggs and cream seasoning with a little salt and pepper.

Spread the cooked leek in pie shell. Top with the potato and chorizo followed by the chopped semi-dried tomatoes and cheese. Pour the egg mixture over the top.

Bake in the hot oven 10 minutes and then reduce heat to 160C and bake a further 30-35 minutes until risen and browned on top