A non-savory quiche that’s also not sweet enough to be called a pie? That’s my new Gluten Free French Toast Quiche with added protein!
The minute I go calling this a quiche, there will be an instant rumble in the air, like a brewing storm, until finally a few brave souls erupt with “Everyone knows quiche is savory.” And so it will begin as it has a thousand times before. People on the internet who love a good squabble, especially if it can end in the humiliation of the recipe creator.
After the last few tussles, here is my response in advance of whatever you decide is wrong with this. I don’t GAF what you call it or whether you think I’ve gone mad. When I have an idea, I jot it down. When I started this blog, I never even intended or realized that other humans would see my creations. In fact, I was so sick, brain-fogged, and mostly bed-bound that I didn’t even realize people created blogs for the masses.
I started the blog because of aforementioned illness and because I was desperate to move the needle even a little bit in the direction of healing. It grew, people found me, and some of you have been there since the beginning a decade ago. And the beautiful thing back then was that creating recipes online truly brought together a community of people who were trying to better their lives, connect with others, and share amongst their struggles.
As time marched on, people have become ugly and combative, you all have seen it, it’s impossible to avoid if you’ve spent almost any time online. And it’s wild what people want to fight about – in my case, whether or not neanderthals ate dairy because everyone knows they only ate steak and asparagus with roasted sweet potatoes.
Honestly, it’s all f@cking stupid. I miss those old days when the intent was good, the conversations were genuine, and I wasn’t being constantly provoked by bear pokers. But here we are, me still making recipes for people who often don’t even see them (hi algorithms) and for the ones who do, always stoking the fire of dismay. Good times, yall. Good times.
Gluten Free French Toast Quiche
- 5 eggs
- 1/4 cup dairy free milk or cream
- 2 scoops grassfed collagen
- 3–4 teaspoons 100% maple syrup
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup gluten free or grain free graham crackers, crushed. I have a recipe for paleo ones HERE
- 1 GF or paleo pie shell of your choosing, like THIS mix
- Prepare the pie shell as directed and par bake at 350F for 10 minutes
- Remove and set aside
- Now mix together the remaining ingredients in a bowl except for the graham crackers
- Whisk the ingredients thoroughly, pour into pie shell and bake for about 20 minutes until it is firming up but not quite completely done
- Remove from oven, top with graham cracker crumbs and bake for another 8-9 minutes