Low Histamine Mini Roasted Zucchini & Herb Quiches
These little quiches are the kind of thing you make once and immediately add to the permanent rotation — golden, buttery pastry shells filled with a silky custard of eggs, heavy cream, and fresh ricotta, all studded with tender roasted zucchini and fragrant with thyme and chives. The flavors are delicate and genuinely satisfying, which is exactly what you want when so many bold or fermented ingredients are off the table. Roasting the zucchini first is a smart move — it concentrates the flavor and drives off excess moisture so the custard sets up beautifully rather than turning watery. Fresh herbs do all the heavy lifting here, keeping things bright and aromatic without leaning on anything aged, cured, or processed. The ingredient list stays clean and straightforward: simple flour-and-butter pastry, dairy that's fresh rather than ripened, and vegetables that are naturally well-tolerated. Each batch makes 12 individual portions, so they're just as practical for a relaxed weeknight dinner as they are for feeding a small group. Serve them warm from the oven or at room temperature — either way, they disappear fast.
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 medium zucchini (about 8 oz), cut into ¼-inch dice
- 1 tbsp olive oil
- ¼ tsp salt
For the custard
- 3 large eggs
- ¾ cup heavy cream
- ½ cup fresh ricotta
- ¼ tsp salt
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh chives, finely snipped
Ingredient noteSmall amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a large bowl, whisk together the flour and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces 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 out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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