Guilt & Gluten-Free Quiche

By Kristen Letendre


  • 1/2 large onion
  • 1 bag of frozen organic spinach
  • 1/2 zucchini
  • Gluten free bisquick
  • Soft cheese (brie or anything of your personal preference)
  • Grated pecorino romano cheese
  • Salt
  • Pepper
  • One rectangular pie pan


In a large skillet sauté 1/2 large onion,  1 bag of frozen organic spinach and 1/2 a zucchini (grate on cheese grater) salt and pepper to taste.

In a large bowl mix 1 cup of gluten free bisquick- mix according to box instructions for crust recipe. Then add cooked vegetable mixture to bowl. Add 1/4 cup of soft cheese (like Brie or whatever you like) also add 1/4 cup grated Pecorino Romano cheese. Mix all together and spoon into a pie pan (round or rectangle).

Place in oven and bake at 350 for about 1/2 hour- 45 min- until firm to touch. Sprinkle some extra grated cheese on top and drizzle with olive oil and place on broil for 1-2 minutes ur il crisp in top.

Enjoy! Happy Friday!

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