Preparation:
Preheat the oven to 200°C.
Spread the shortcrust pastry on a cake tin and poke holes in it with a fork.
Wash the peppers, halve them, remove the seeds and roast in the oven until the skin turns black. Peel and cut into strips.
Heat the olive oil in a frying pan and fry the chorizo ​​​​​​​​slices for 2-3 minutes.
Whisk the eggs and crème fraîche in a bowl. Add grated cheese, salt and pepper.
Spread the grilled peppers and chorizo ​​over the dough. Pour the egg and cream mixture over the top.
Bake for 25-30 minutes or until the cake is golden brown.