Preheat oven to 220 degrees C. Grease a quiche dish and line it with pastry, trimming the top with a knife. Cut out a circle of baking paper to the size of the tart, lay it on the pastry and weigh it down with dried beans. Cook in the oven for 10 minutes then remove the beans and baking paper. Return the pastry to the oven for a further 10 minutes or until golden.
To make the filling, whisk together the eggs and cream in a large bowl. Add the goats cheese, preserved lemon and olives and mix well. Season to taste.
Pour into the pastry case and back 15-20 minutes, or until just set.