We keep peeling back layer after layer on the onion in allergy treatments. We’ve peeled back so many layers I keep thinking that onion should be nothing by now. Evidently, it’s an ogre-sized onion. I can now have dairy and eggs, but my body hates corn and coconut oil. I had peanut butter last week for the first time in a year. It took three treatments for my body to finally accept the electrolytes in water as good for me. I had to buy distilled water to drink and cook with during the reactions. There are many things that live in our bodies that mine thinks are foreign invaders. The reactions range from sinus problems to upper GI gas and pain. That last one is a doozy. I think if I just have one good belch it will stop, and sometimes it does. Next on my list is Vitamin B. I thought I never fully recovered from the adrenal crash in December. Turns out my body is attacking the Vitamin B I’m getting from my food instead of using it like it’s supposed to.
This is what happens when we go through decades of being misdiagnosed. Our bodies get so used to attacking what it thinks is bad, when we take it away, it targets something new. Sometimes many things new.
Physically, my body decides to throw out pain signals every few days. Lately it’s been in my shoulders. It started at the shoulder blades, but now it’s the joints. I get a massage and I’m fine for a day. I see the chiropractor and I’m fine for a couple of days. Right now, I’m at frequent visits to the chiropractor to lick this thing. It really sucks when it impedes my ability to write or chop vegetables. There are days I spend all day just trying to relieve the pain naturally.
I’m having a parting of the ways with grains. It’s causing the inflammation in my hands which prevents any fine motor skills, especially in the morning the day after. This leads me back to why you’re really here – grain-free quiche.
It was the second week of having eggs back in my diet when I realized I could have quiche again. I have not had it since going gluten-free four years ago. I remember having a conversation with Shirley of gfe – gluten-free easily about gluten-free crusts. I was still fairly new and my adoration of quiche really rested on the crust. The buttery, flaky crust that just melted on the tongue. I would lovingly roll out that dough and meticulously place it in the tart pan. I knew it was best if I just didn’t even try. It turned out to be a good thing. While I still have those memories of the gluten-full crusts I used to make, they no longer rule my desire. I am content with things being different on my gluten-free diet instead of exactly the same.
Enter, grain-free crust. It’s not perfect. It will crumble a little from pan to plate, but it feels every bit as good on the palate as a gluten-full crust. At least to me. I could’ve spent more time on perfecting the crust, but the taste of it was more important to me. Plus, I wanted to give you something easy. Press it in once it is doughy and voila! Pie crust. You will need pie weights or dried beans to weigh it down for the par baking or it will rise and get fluffy. If you have a crust you prefer to use, by all means, use it. Don’t feel beholden to use mine.
If you want to make this dairy-free, use your favorite dairy-free milk. I’m used to using hard cheeses with quiche. I used cheddar once and it was okay so you could use a dairy-free cheddar, I just can’t guarantee how it will turn out since I rarely used dairy-free cheese while I was reacting to dairy. You could leave the cheese out and have something more like an egg pie or frittata in a crust or whatever you choose to call it. You will also want to sub the butter in the crust for Earth Balance or palm shortening.
If you don’t like bacon or you are a vegetarian leave out the bacon!