Fry the chorizo slices in a non-stick pan, remove from the pan onto paper towels, then drain all the liquid fat that accumulated in the pan.
Thinly slice the onion half and roast the slices in the pan, remove them in a bowl.
Slightly fry the diced cured ham in the same pan, remove then in a bowl.
Dry with paper towels the roasted pepper, then slice as you like.
Cut in half the pitless olives.
Add the ingredients one by one on top of the baked crust, then add the grated cheese at the end.
Prepare the liquid mix by beating the eggs in a bowl, then adding the sour cream, the heavy cream and the thinly sliced spring onion. Season with salt and pepper to taste (be aware that the bacon is already salted).
Add the liquid composition with a ladle on top of the ingredients you added over the pie crust. Don't rush the process and make sure it is evenly distributed.