Ricotta, Zucchini and Pancetta Quiche
Ricotta, Zucchini and Pancetta Quiche
Rating: (1 rated)
  • 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
  • Preparation
  • 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).
  • Description
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