Zucchini and Prosciutto quiche with gluten free pastry.
To make the pastry: 3 cups gluten free pastry flour, 5 tbsp margarine or butter, 1 cup water. Combine ingredients to a smooth consistency. Roll out dough on lightly floured board to desired thickness.
Line sc with baking paper. Place dough into sc so it goes up the sides a bit.
To make the filling: olive oil, 150g prosciutto, 1 onion chopped, 3 or 4 zucchini (depending on size), 4 eggs, 2/3 cup cream, 1/4 cup milk, 1/4 cup grated parmesan.
Fry prosciutto in olive oil until crispy. Remove from pan and drain. Fry onion until soft, then remove from pan. Fry zucchini until soft (add more oil if required). Whisk together the eggs, cream, milk and most of the cheese.
Layer the prosciutto, zucchini and onions into the pastry and then pour the egg mixture over it. Top with remaining cheese. Cook on high for 2.5 to 3 hours with tea towel under the lid.