Gluten Free Bacon Quiche



I have been bustling around this week, getting ready for our weekend tour with a group of 62 high school students and their chaperones.

We are going as the cooks. We have cooked for a number of large groups before, but this is our first weekend adventure of this sort.

I have been shopping, menu planning and cooking for days and days.

The planning is the hardest part for me.

Cooking comes easily, especially when there is a delicious reward at the end of your efforts.

Bacon has long been a favorite in our house, this Gluten Free Bacon Quiche is no exception.

9 x 13 pan

This Quiche is a breeze to make, here’s what you will need to make a 9 x 13″ pan that serves 12.

12 eggs, scrambled

12 oz. ricotta cheese

1/4 cup melted butter

2 cups shredded cheddar cheese

1/2 lb. cooked bacon, crumbled

1 1/2 tsp salt

pepper to taste

2 dashes of nutmeg

2 dashes of paprika

Preheat oven to 450 degrees. Grease a 9 x 13″ pan. Spread hash browns in bottom of pan. Combine eggs, ricotta, melted butter and 1 cup of the cheddar cheese. Add salt and pepper.

Pour liquid ingredients over hash browns. Sprinkle crumbled bacon on top, along with the remainder of the cheddar cheese. Sprinkle with a couple of dashes of nutmeg and paprika.

Bake for 20 minutes until golden brown and solid. Quiche will pull away from the edge of the pan.

Cool slightly before cutting.


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