Name: Ricotta, Zucchini and Pancetta Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
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

Preparation

Crust
- 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).
Filling
- In a skillet, soften the onion in the oil. Add the zucchini and pancetta. Continue cooking for 3 to 4 minutes while stirring. Pour into a bowl and let cool. Stir in the ricotta, Parmesan, cream, eggs and parsley. Season with salt and pepper.
- Pour the filling into the crust. Sprinkle with the mozzarella and paprika. Bake for about 40 minutes.
- Serve with a mixed green salad.

Ricotta, Zucchini and Pancetta Quiche

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note