Ribbon Quiche | Zucchini & Prosciutto, dairy free!

The Pie-off: 
Everyone at the office brings in a pie. In the afternoon, all the pies are presented and tasted. Figuring that most of the office would go with sweet, I would go with savory.

I found a Ribbon Quiche on Pinterest (below) that looked beautiful and delicious. The only problem is that although I love quiche, being lactose intolerant, it doesn't really like me. 

I adjusted the recipe a little bit and have found that with this savory quiche, it's hard to tell there isn't any!

Crust
1 1/4c Flour
1/2c Shortening (or butter)
3 tbsp chilled water
1/4 tsp salt
1 tsp dried Rosemary, chopped
1 tsp dried Thyme. chopped

Filling
Green and Yellow Zucchini, sliced
Prosciutto
1c coconut milk (or cream)
3 eggs
1/4 tsp garlic salt

Combine flour herbs and salt in a bowl. Scatter chilled shortening (or butter) pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill. Roll out the dough and form a pie Crust and set aside.

Slice the zucchini in a mandoline and blanche the strips. Pat them dry and them begin coiling them, alternating between colors of zucchini and ham. Place coil lying flat in the pie pan and make sure there is even space between the coils.

Beat the eggs, coconut milk and garlic salt together and pour in the pie pan. Fill the pie pan, but do not over fill. If you need more or less liquid, use the ratio of 1/3c coconut milk to 1 egg. Add garlic salt to taste.

Bake at 350º for 30-40 minutes, until set.