Lactose-Free Quiche Lorraine

Directions

Prepare the Pastry Crust

1. In a large bowl, rub the cold, cubed butter into the flour with your fingers until it resembles breadcrumbs.

2. Add salt and cold water, and mix until a dough forms.

3. Press the dough evenly into a greased 22cm baking tin (preferably a springform).

4. Cover and refrigerate for at least 30 minutes.

Blind Bake the Crust

1. Preheat your oven to 200°C (top & bottom heat).

2. Prick the base of the chilled crust with a fork to prevent bubbling

3. Bake the crust for 10 minutes until lightly golden.

Filling

1. Spread the diced ham evenly over the pre-baked crust.

2. In a bowl, whisk together the eggs, lactose-free sour cream, flour, and Herbes de Provence

3. Pour the egg mixture over the ham and top with grated cheese.

4. Return the quiche to the oven and bake for around 40 minutes, or until the filling is set and the cheese is melted and golden.

5. Let it cool slightly before slicing. Best enjoyed warm with a crisp green salad.