So a new development with me (yes, other than my complete inability to blog in the summer, apparently, thanks for pointing that out…) is that my lactose intolerance has reached a new high. Yippee!
I’ve gotten to where I can’t even tolerate milk baked into anything, so for favorite foods like quiche, I needed a different way to do it.
Enter my new best baking friend, yogurt.
Yogurt, thanks to all that lovely active bacteria in it, predigests the lactose so I don’t have to. Unfortunately, baking it kills the active bacteria, but it at least allows me to make food that would otherwise be off limits thanks to the milk content.
So when a good friend of mine dropped off a beautiful carton of fresh eggs from her hens, I thought, it’s time for a quiche recipe! And, yes, this was last night’s dinner. Paired with breakfast potatoes and a steamed veggie or salad, it’s plenty hardy enough for that all important night-time gathering.