Zucchini Parmesan Quiche Recipe - Williams-Sonoma Australia

Ingredients

• 1 1/2 cups (200 g) plain flour, plus more for dusting
• 1 tsp. salt
• 4 Tbs. (60 g) cold unsalted butter, cut into cubes
• 1/3 cup (65 g) cold vegetable shortening, cut into small pieces
• 1/2 cup (125 ml) ice water, or as needed
• 1 Tbs. unsalted butter
• 2 eschalots, minced
• 1 cup (240 g) packed shredded zucchini, squeezed dry (about 2 small zucchini), plus 1 small zucchini, very thinly sliced on a mandoline
• Salt and freshly ground pepper
• 3 eggs
• 1 cup (250 ml) thickened cream
• 1 cup (250 ml) milk
• 1 cup (125 g) grated Parmesan cheese
• 2 Tbs. packed chopped fresh basil
• Fresh rocket for serving
• Fresh lemon juice as needed