Low Fiber Mini Roasted Zucchini & Herb Quiches

Total time1 hr 20 min

Prep time30 min

Cook time35 min

Low Fiber Mini Roasted Zucchini & 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

1 medium zucchini (about 8 oz), cut into ¼-inch dice
Ingredient note
Low residue diets limit raw and fibrous vegetables. The zucchini here is cooked until tender, and the recipe uses only about 1/4 cup per serving, so it is likely Low Residue. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
1 tbsp olive oil
¼ tsp salt

For the custard

3 large eggs
¾ cup heavy cream
Ingredient note
Plain heavy cream has no fiber, so it leaves very little residue. One portion of this recipe has under one serving of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
½ cup fresh ricotta
Ingredient note
Plain ricotta has no fiber, so it leaves very little residue. One portion of this recipe has under one serving of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
¼ tsp salt
2 tbsp fresh thyme leaves
2 tbsp fresh chives, finely snipped
Ingredient note
Low residue diets limit onions and similar vegetables. The chives here are used only as a seasoning (about 1 teaspoon per serving), so they are likely Low Residue. If you prefer to always avoid them, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, finely chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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