Vegetable quiche with lactose-free cream

Use a well-drained vegetable filling to keep the pastry crisp. A 24 cm loose-bottomed tart tin makes slicing easier.

Serves or makes: 6

Ingredients

• 2 sheets puff pastry
• 150 g green beans, chopped
• 150 g carrots, sliced
• 100 g zucchini, sliced
• 4 eggs
• 200 mL lactose-free cream
• 80 g grated hard cheese
• A pinch of nutmeg and pepper

Method

1. Heat a conventional oven to 200°C. Line the tart tin with pastry and prick the base.
2. Cook the vegetables briefly in boiling water, drain thoroughly and allow steam to escape.
3. Whisk eggs, cream and seasoning. Place vegetables in the pastry, pour over the egg mixture and add cheese.
4. Bake for 35–45 minutes until the centre is set and pastry cooked. Contains wheat, egg and milk; cool leftovers promptly and refrigerate.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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