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    Scott Adams

    Quiche Lorraine (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Shirley Sanchez



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    Preheat oven to 400.

    Ingredients:
    4-5 eggs
    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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