Oral Allergy Syndrome Friendly Mini Roasted Zucchini & Herb Quiches
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
For serving
- 2 tbsp fresh parsley, finely chopped (optional)Can be omitted
fresh parsley
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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