Low Fiber Mini Goat Cheese and Herb Quiches

Total time1 hr 25 min

Prep time30 min

Cook time25 min

Low Fiber Mini Goat Cheese and Herb Quiches

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
3–4 tbsp ice water

For the filling

4 large eggs
¾ cup heavy cream
Ingredient note
Plain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
¼ tsp salt
3 oz fresh goat cheese (chèvre), crumbled
Ingredient note
Plain fresh goat cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid fresh goat cheese, please tap it and change its rating to Red.
2 tbsp fresh chives, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
1 tbsp fresh thyme leaves

Instructions

1
Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2
Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just comes together; add the remaining tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.

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