Ricotta, Zucchini and Pancetta Quiche

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

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Preparation 30 MIN

Cooking 45 MIN

Chilling 1 H
Servings 6
Freezes

Ingredients
Preparation

Ingredients

Crust

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

Filling

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.