Ricotta, Zucchini and Pancetta Quiche | RICARDO

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