Quiche Lorraine

Another favorite of the Gluten Free Teen and easy if you can find a premade GF crust.

Whole Foods Bakehouse has a gluten free crust, but it unfortunately has dairy in it. If you live in Seattle, Flying Apron has a gluten and dairy free crust but it is not our favorite. 

Our favorite, as we noted before, is the Bavaria Mills gluten free and casein free crust.  They are absolutely beautiful, reasonably priced and they taste great.  You can purchase them at Savory Moments in Redmond or you can call Mike at  1-360-571-7611 and order them for delivery.  I bought a dozen last time and stuck them in the freezer.

If you live in another part of the country and know of other great pre-made gluten free pie crust, please let us know.

To make your own crust, try this recipe for Gluten and Casein Free Pie Crusts.  I have not tried it but have heard that the Gluten Free Pantry Pie Crust mix is also pretty good.

• 4 slices of bacon, cooked and crumbled (optional of course - you can also use chopped ham)

• 2 eggs

• 1 cup milk

• 2 cups shredded Swiss cheese

• salt and pepper to taste

• 1 small tomato, thinly sliced

• The GFT sprinkled some rosemary from the garden on top

• 1 8 - 9 inch gluten free pie crust, unbaked

Preheat the oven to 450 degrees F

In a small bowl, beat eggs and milk with a fork until blended.  Season with salt and pepper.

Sprinkle a thin layer of Swiss cheese in the pie crust.

Add the bacon and then pour the egg mixture over the top.  Sprinkle with the remainder of the cheese.

Sprinkle with rosemary or thyme, and arrange the sliced tomato on top.

Bake in the preheated oven for 20 minutes.  Reduce the oven temperature to 350 degrees F and continue to bake for an additional 30 minutes or until crust is browned.