Zucchini and pancetta quiche
Attempt to make a quiche from scratch with the help of this zucchini and pancetta quiche recipe. A perfect recipe to try during the weekends.
1. Prepare the shortcrust pastry. Pour the flour into a bowl, make a hole in the centre and place the softened butter in pieces, and egg yolk. Add a pinch of salt. Work the mixture with your fingers adding about 5 cl of warm water until you obtain a smooth texture. Knead it into a ball and wrap it in cling film. Leave it to rest in the refrigerator for 1 hour.
2. Preheat the oven at 180°C. Wash the zucchinis, remove the ends and cut the rest into pieces. Peel and slice the onion. Cut the pancetta into strips.
3. Heat the oil in a saucepan and sauté the onions. Add the zucchinis, season with salt and pepper and then let cook for 10 minutes In a bowl, mix the eggs, milk and cream. Season with salt and pepper.
4. Roll out the dough on a floured surface. Prick it with a fork and transfer into a greased pie dish. Place the strips of pancetta, then the zucchinis and pour the egg mixture over it.
5. Bake for 25 minutes until the quiche is golden. Let cool before removing from the pan. Serve immediately.
Photo credit : Sucré Salé
