First step: preheat the oven to 200°C. Meanwhile, prepare the calçots: trim off the roots, remove the outer leaves, and wash them with water to remove any traces of soil.
Set aside 4–5 whole calçots to place on top of the quiche, and cut the rest into pieces—not too small. Sauté them in a pan with a little oil until they take on some color, then set aside.
Place the shortcrust pastry into a round, oven-safe baking dish and prick the base with a fork to prevent it from rising. Bake for a few minutes—without letting it brown (just enough to cook the base)—and remove from the oven.
To prepare the filling, mix the eggs with the liquid cream and season with salt and pepper to taste.
Arrange the *calçots* across the base of the pre-baked quiche crust. Add a few spoonfuls of *calçot* sauce on top, then carefully pour over the egg and cream mixture. Place the whole *calçots*—which you set aside earlier—on top, and bake for about 30–35 minutes, or until the quiche is nicely golden brown.
