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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922


50g (2oz) Rice flour
50g (2oz) Gluten free flour
Pinch of salt
50g (2oz) Dairy Free margarine
2 Tablespoons of cold water


125ml / Quarter of a pint of Soya milk
2 Eggs
Salt and pepper
50g (20z) Mushrooms
50g (2oz) Onion
1 tomato (thinly sliced)
25g (1oz) Finely grated sheep’s cheese (Optional)
1 Teaspoon of onion salt
1 Teaspoon of dried parsley
1 Tablespoon of olive oil

1. Light the oven on Gas Mark 5 / 180C. Grease a flan ring 18cm/ 7”.

2. Make up the pastry and line the flan ring. Roll out the pastry in between two sheets of cling film.

3. Fry the mushrooms and onion in the olive oil and then place them in the pastry flan.

4. Beat up the eggs, milk, onion salt, parsley, salt and pepper.

5. Add the grated cheese to the egg mixture and then pour over the mushrooms and onion.

6. Slice up the tomato and place carefully on the top of the quiche.

7. Bake for 30 mins or till set.

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For more information go to Contact Us, or send mail to sharonokin@tailormadediet.co.uk, or call us on +44 (0) 7961 434347