Pate Brise for the Quiche

We made this recipe at Matteo's Ristorante Ambrosia at a cooking class in Cortona, Italy with Gus and Marie, our friends we met in Massa Marittima.

Quiche

Pate Brise Crust

100 g Cold butter from the fridge
200 g 00 flour
50 g Cold water
Pinch of salt   

Filling

Zucchini, sliced
Onion, sliced

Fry together with oil, seasoning, salt and pepper
Place in a bowl with a little bit of cream

Stuff the pre-baked quiche and finish to bake
Top with Parmesan cheese and saffron

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