When I went Gluten-Free, I totally missed savory pastries like quiches and pizza. Until I discovered frozen GF pie shells that is. If you're so inclined, you can make your own GF pie crust (the recipe's in here somewhere) but I just don't have much time these days so I use the frozen. This recipes has the added asset of being low-fat; I don't know about you but I like to cut calories wherever I can without sacrificing taste. That's why I use slimmer Canadian bacon in this recipe, which packs a powerful taste punch. And I also add a bit more cheese to boost flavor; I'd suggest that you use REAL Gruyere instead of it's tamer Swiss cheese cousin if you can find it. And use 4 large whole eggs instead of the egg whites. When the new Dietary Guidelines come out this year, they're going to do away with Cholesterol as a "nutrient of concern"; I can hardly wait!
I make this often and pack a slice cold in a Sistema ... a great little sectioned container ... takealong tote along with some fresh fruit and I'm ready for lunch. Or heat it and serve with a green salad for a fast dinner. It's FABU ... licious!
By Jill Place