Cooking Method: Oven-Baked

Quiche Lorraine

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

  • Prep: 15 mins
  • Cook: 1 hr 5 mins

Find out the 3 secrets here!

You'll also get great lifestyle change tips and strategies delivered to your inbox about once a week. Don't like them? No problem. Unsubscribe whenever you like. Oh … and we’ll never share … pledge on pizza!

3 Powerful Secrets to Lasting Weight Loss

Unlock Your

Copy Now...