I don’t have a problem with gluten – in fact, I love the chewy texture that it gives to dough – but if you happen to have an intolerance to gluten, it can often be challenging to find gluten-free products that have a nice texture and taste. My mom has a sensitivity to gluten, so she knows this struggle all too well. When she comes to visit, I make sure to have some nice gluten-free foods in the house for her to eat.

I’ve tried the gluten-free Catelli pasta a few times now, and I’ve found it to be surprisingly close to regular pasta.  Cole was able to tell the difference, but no one else in the family seemed to notice.

Catelli Gluten-Free pasta is made from a blend of white rice, brown rice, corn and quinoa, and it’s produced in a dedicated gluten free facility. It comes in four varieties: Fusilli, Penne, Macaroni, and Spaghetti.

As part of the Catelli Gluten Free Pastabilities Challenge, I was invited to create a gluten-free recipe using Catelli Gluten Free pasta. I decided to make a quiche with a spaghetti crust. This is perfect for me, because I’m awful at making pie crusts, but a spaghetti crust? That’s something I can handle!

The Whine Critics approved this quiche, so I figure if my picky eaters liked it, hopefully the contest judge will like it too. Wish me luck!

Ingredients

• 1½ cups cooked Gluten Free spaghetti, chopped
• 2 egg whites
• 3 tbsp. Parmesan cheese, grated
• 3 strips of bacon, diced
• ¼ cup onion, diced
• 1 clove garlic, minced
• 1/3 cup red bell pepper, diced
• 1 cup mushrooms, sliced
• ½ cup Mozzarella cheese, grated
• 6 whole eggs
• ½ tsp salt
• ½ tsp dried oregano
• ½ tsp dried basil

Instructions

1. Preheat oven to 350 F. Grease a 9″ glass pie plate.
2. Combine chopped spaghetti, egg whites and Parmesan cheese, until noodles are well coated.
3. Pour the noodles into the pie plate and spread them evenly on the bottom and up the sides of the plate to form a crust for the quiche.
4. Heat bacon in a skillet over medium heat until browned. Drain the fat, except for 2 teaspoons. Remove bacon with a slotted spoon and set aside.
5. In the same skillet with the remaining 2 teaspoons of bacon fat, sauté the onion, garlic, red pepper and mushrooms for about 2 -3 minutes, until softened.
6. Pour the onion mixture into the pie plate over the spaghetti crust.
7. Next, sprinkle with the bacon and then grated mozzarella cheese.
8. In a bowl, whisk together eggs, salt, oregano and basil. Pour the egg mixture evenly over the other ingredients in the pie plate.
9. Bake for 40 – 45 minutes, until firm in the center and browned on top.

If you’d like to join in on the fun, there will be a Gluten Free Pastabilities Challenge open to the public from May 4 – May 31 2015, and the people whose recipes get selected and have the highest number of likes on Catelli’s Facebook Page will receive a year’s supply of gluten free pasta, courtesy of Catelli. Here’s a coupon for Catelli gluten free pasta to get you started. Submit your gluten free pasta recipe on Catelli’s Facebook Page to enter.

Visit Catelli.ca for more details on their gluten-free pasta and other products.

Disclosure: I received 12 boxes of Catelli^® Gluten Free pasta as a thank you for my participation in this blogger recipe contest and to help with my recipe creation. All opinions in this post are my own.