For the Crust:

1. Preheat Oven 350 degrees F.
2. In a large bowl add the flour and seasonings; add the shortening and incorporate with your fingers. Slowly add the water incorporating with your fingers until a smooth dough mixture is formed.
3. On a clean surface; sprinkle flour and place the dough. Roll the dough out to a 1/4 inch thickness and to fit into a 9 x 9 pie plate. Press the edges with a fork.
4. Save the rest of the dough for the top of the quiche.
5. Place the crust in the oven for 10 – 12 minutes to pre-bake.
6. Let the crust cool before adding the filling.

For the Filling:

1. Heat a small frying pan and cook the proscuitto until slightly crisp; then set aside for the filling. When the proscuitto is cooled cut into pieces.
2. Heat a large frying pan with the olive oil and place the chopped tomato and onion to sauté until softened; turn off the heat and let cool while preparing the filling.
3. In a large bowl add the milk, eggs, shredded cheese, fresh dill, fresh basil, proscuitto and the seasonings and mix gently.
4. Place the sautéed tomato and onions in the cooled pie crust and pour the eggs and cheese mixture over.
5. Using the left over dough; roll out into long strips and alternate the strips over the top of the pie. You may brush the edges with a little milk to help the strips stick.
6. Bake the quiche for 35 – 45 minutes until the center is puffed and slightly golden.