Chorizo, zucchini and caramelised onion quiche
2 cups (300g) plain flour
1 tsp sea salt flakes
150g cold unsalted butter, chopped
1 egg, lightly beaten
1 tbsp cold milk Filling
1 tbsp extra virgin olive oil
1 dried chorizo, thinly sliced
½ cup (125ml) single cream
½ cup (125ml) milk
½ cup (15g) finely grated parmesan, plus extra to serve
Sea salt and cracked black pepper
1 zucchini, peeled into ribbons
⅓ cup (80g) fresh ricotta
¼ cup (70g) store-bought caramelised onion
Place the flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and milk and process until a smooth dough forms. Roll out the dough between two sheets of non-stick baking paper to 4mm-thick and refrigerate for 15 minutes or until firm. Step 2 Preheat oven to 200C. Line a lightly greased 4cm-deep, 20cm loose-bottomed fluted tart tin with the pastry and refrigerate for 30 minutes to set. Trim the edges and prick the base with a fork. Line with non-stick baking paper and fill with baking weights. Cook for 15 minutes, remove the paper and weights and cook for a further 10-15 minutes or until the pastry is light golden. Set aside.
Reduce temperature to 180C. To make the filling, heat the oil in a large, non-stick frying pan over medium heat. Add the chorizo and cook for 2-3 minutes or until lightly golden. Set aside to drain on paper towel.
Place eggs, cream, milk, parmesan, salt and pepper in a medium bowl and whisk to combine. Place zucchini in the tart shell and spoon over ricotta and caramelised onion. Top with chorizo and pour over egg mixture. Bake for 50-55 minutes or until set and golden. Set aside to rest for 10 minutes before serving. Sprinkle with the extra parmesan.