Tony’s Quiche sans Creme from
Tony’s Lactose Free Cookbook
by Professor Anthony Campbell

This book explains what lactose intolerance is and how to enjoy life without lactose. It exposes the scandal of 'hidden' lactose in foods and drinks, not adequately labelled. There are over 100 mouth watering recipes including nibbles, entrees, fish, meat and vegetable dishes, and desserts. The book ends with the science of lactose intolerance and how it explains the illness that afflicted Charles Darwin for 40 years. There is a list of useful web sites and a comprehensive index.

Published by Welston Press Ltd - ISBN-13: 978-0954086619 Buy here at Amazon.

This is Emma’s Saturday lunchtime favourite, served with potatoes fresh from the garden in the summer, or jacket potatoes in the winter, and a crisp salad covered with a mild vinaigrette. The soya milk works well instead of cream. A Beaujolais or Rully goes well with this dish

2 mugs (400g) plain flour
1/2 pack (125g) butter*
cup ice cold water
vegetable oil
2 medium onions
1 pack (200g) streaky bacon

freshly chopped parsley
4 eggs
2 large glasses (500ml) soya milk
salt and pepper
freshly grated Parmesan cheese**

For the pastry:
1 Sift the flour into a bowl and cut up the butter into small pieces.
2 Cool your hands in cold water and blend the butter into the flour.
3 Gradually add some ice cold water, mixing in with a fork and then use your hands to form a firm dough. Leave to rest in the fridge for 15-30 minutes.
4 Dust a clean work surface with flour and roll out pastry (bigger than the size you want).
5 Roll the pastry around the rolling pin and carefully place in a buttered flan dish.
6 Move pastry into all the little crevices.
7 The pastry is best cooked blind for 20-30 minutes in a cool oven (150C/300F/Gas Mark 2) by covering it with foil held down with clean weights or cooking beans. Check that there are no holes in the pastry otherwise the filling will leak out.

For the filling:
1 Heat the oil.
2 Finely slice the onions and cook until soft and clear. Be careful not to let them brown.
3 Remove from the heat.
4 Cut the bacon into small pieces.
5 Add some more oil and cook the bacon until it just begins to crisp up.
6 Place the onions and bacon on the pastry in the flan dish. Sprinkle with a little of the chopped parsley.
7 Beat the eggs and mix in the soya milk thoroughly. Season with salt and pepper.
8 Pour over the filling onto the pastry, mixing in the parsley, and sprinkle with freshly grated Parmesan.
9 Cook for 30 minutes in a medium oven at 160C/ 320F/Gas Mark 3) or until the top is slightly brown and firm.
10 Take the quiche out of the oven and leave to rest for 2-3 minutes when the top will settle.

* Butter - Tony says that there is very little lactose in butter so a small amount can be tolerated by most people.
** Parmesan - freshly grated parmesan is low in lactose (approx. 1g/100g) so a little can usually be tolerated

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