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- Quiche Lorraine (Gluten-Free)
Quiche Lorraine (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Shirley Sanchez
Preheat oven to 400.
¼ of a bag (of a 1lb bag) of chopped, frozen spinach
½ package of cooked and drained bacon (or more if you desire)
½ lb. of cheese of your choice
½ lb. shredded cheese of your choice
Garlic, salt & pepper to taste
See the desserts/pie crust recipes for a good crust.
Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 hr or until eggs are cooked. Once eggs are cooked, uncover pie and place under the broiler for 30 seconds to 1 minute to brown the cheese on top (time varies depending upon your oven) but be careful to watch it because the crust burns very quickly.
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