Ricotta, Zucchini and Pancetta Quiche
Ricotta, Zucchini and Pancetta Quiche
Ingredients
- 1 cup (250 ml) flour
- 1/2 teaspoon (2.5 ml) salt
- 1/3 cup (75 ml) very cold vegetable shortening, cut into cubes
- 1 tablespoon (15 ml) cold butter
- 2 tablespoons (30 ml) ice water, approximately
- 1 onion, chopped
- 2 tablespoons (30 ml) olive oil
- 1 zucchini, diced
- 5 slices pancetta, chopped
- 1 container 475 g ricotta
- 1/3 cup (75 ml) grated Parmesan
- 1/2 cup (125 ml) 35% cream
- 4 eggs, lightly beaten
- 2 tablespoons (30 ml) parsley, chopped
- Salt and pepper
- 1/3 cup (75 ml) grated mozzarella
- 1 pinch of paprika
Instructions
- In the bowl of a food processor, place the flour and salt. Pulse a few seconds. Add the shortening and butter. Pulse a few seconds at a time, until it has a grainy texture. Add the water and pulse until the dough begins to form a ball. Remove the dough from the processor. Form a ball with hands. Cover in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough and line a 23-cm (9-inch) pie plate. Refrigerate the crust for 30 minutes.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
Ricotta, Zucchini and Pancetta Quiche