Recipe: Lactofree Cheese and Onion Quiche
I am always keen to learn about free-from and allergy alternatives, so when Lactofree offered me the chance to try some of their range of lactose free dairy products I was really interested in seeing just how versatile they were! To try out the products I went all out with a Lactofree Cheese and Onion Quiche using the butter*, milk* and cheese* sent to me.
I did not treat the products any differently to any other dairy product. I was amazed to find that the Lactofree spreadable butter made a soft and pliable dough which was easy to shape and roll out. The Lactofree grated mature cheddar has a bold flavour and the milk didn’t taste any different to normal dairy milk.
I really enjoyed making the Lactofree Cheese and Onion Quiche which was a real success with great classic flavours and textures. I really couldn’t tell the difference between the Lactrofree version and any regular one you might find in a shop (except it was extra special because it was homemade!) Here is the recipe:
For the filling
- 25g Lactofree spreadable butter
- 500g small onions, (about 5 in total), halved and finely sliced
- 2 eggs
- 284ml Lactofree skimmed milk
- 140g Lactofree grated mature cheddar
For the pastry
- 280g plain flour, plus extra for dusting
- 140gLactofree spreadable butter
Method
- To make the pastry combine the flour and Lactofree butter and rub together. Add a little water to bring it together if required and roll into a ball. Heat oven to 200C/fan 180C/gas 6.
- Line your tin with baking parchment. Using a rolling pin and some flour for dusting, roll out the pastry to fit your tin, drape over the tin and gently press into place with a spare bit of pastry. Chill in the fridge or freezer for 20 mins.
- Now you can start preparing your filling by cooking your thinly sliced onions in some butter until golden.
- Gently prick your pastry with a fork and add another layer of baking parchment and fill with baking beans. Blind-bake for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- Meanwhile you can complete your filling. Beat the eggs and gradually add the Lactofree milk. Add the onions and half the Lactofree cheddar and mix well.
- Once your pastry case is ready carefully pour in the filling sprinkle with the rest of the Lactofree cheese and bake for 20-25 mins until set and golden.
- Leave to cool in the case before serving in slices with your choice of condiment.
2 comments
So happy I came across this! Can’t wait to test out your recipe 🙂 thanks for sharing xx
This looks so yummy. I will be trying it out one of these days.