Ricotta, Zucchini and Pancetta Quiche

Instructions

1. 1

   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.

2. 2

   Roll out the dough and line a 23-cm (9-inch) pie plate. Refrigerate the crust for 30 minutes.

3. 3

   With the rack in the lowest position, preheat the oven to 180 °C (350 °F).