specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

vegetable quiche

solution for food intolerance

Not sure what to eat tonight? Make this delicious lactose-free vegetable quiche! Besides being full of vegetables and therefore very healthy, it’s also delicious!

Preparation time: 25 minutes + 45 minutes oven time
For 1 quiche you need:

  • 1 drop of lactase
  • 200 ml cooking cream
  • 200 grams green beans, chopped
  • 200 grams carrots, sliced
  • 100 grams of zucchini, in half slices
  • 6 slices of puff pastry, defrosted
  • 10 grams breadcrumbs
  • 4 eggs
  • 1 teaspoon nutmeg
  • 100 grams grated mature cheddar cheese
  • Pepper and salt

Extra: a greased quiche baking tin of 24-26 cm diameter


  1. Add 1 drop of lactase to the cream and leave it in the refrigerator for 24 hours. Now the cream is largely lactose free and you can use it.
    Preheat the oven to 200 degrees Celsius.
  2. Cook the green beans, carrot and zucchini for about 3 minutes in water with a little salt. Then drain them well using a sieve.
  3. Line the baking tin with the slices of puff pastry and press the seams together well. Press excess puff pastry onto the edge. Prick the bottom with a fork and sprinkle with breadcrumbs. Divide the drained vegetables over it.
  4. Beat the eggs with the cream and season with nutmeg, salt and pepper. Pour the egg mixture over the vegetables and sprinkle the cheese on top.
  5. Bake the quiche for 40-45 minutes in the preheated oven until golden brown. Cut into slices and serve warm. This quiche also tastes great cold!


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