1.

For the shortcrust pastry, place flour, salt and cubed butter in processor and pulse till breadcrumb texture. Preheat oven to 220°C. Lightly grease a 24cm fluted loose-based quiche pan. Add egg yolk and pulse 4-5 seconds, then add water gradually till combined. Tip out onto floured surface and bring together to a disc then cover with cling wrap and refrigerate for 10 minutes. Remove from fridge and roll out on floured surface to 2 inches wider than fluted quiche pan. Fold in quarters and place in pan, fold out and gently push into corners while overhanging excess over edge. Spray piece of baking paper with non stick oil and place in dish over pastry and pour rice for blind baking. Place in oven for 10 minutes, pull out and remove rice. Brush egg yolk over pastry and place back in oven at 200°C for 15 minutes or until golden. Remove from oven.

2.

For the filling, slice chorizo and onion. First caramelise onion using sugar and adding balsamic vinegar. Fry chorizo lightly to caramelize. Chop sundried tomato. Whisk eggs together with milk and cream, then season with salt and black pepper. Place cheese in tart, then followed by chorizo, sundried tomato and onion. Pour egg mixture in tart. Place in oven at 200°C for 30 minutes or until set