Paleo Quiche Crust
This versatile crust recipe would be great for all sorts of savory pies, and especially quiches. With just a few simple ingredients, this crust is super easy to make with delicious results every time.
Ingredients
- This recipe is from Make It Paleo 2
- 1.25 cups1.25 cups1.25 cups Almond Flour, 125 grams
- 2/3 cup2/3 cup2/3 cup Tapioca Starch, 75 grams
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Garlic & Herb Seasoning, (use in place of the dried spices, salt and pepper)
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1/2 tsp1/2 tsp1/2 tsp Ground Fresh Black Peppercorns
- 222 Eggs
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, melted
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 325°F. In a medium-sized mixing bowl, place the almond flour, tapioca starch, garlic powder, onion powder, oregano, salt, and pepper. Stir to combine.
- In a small bowl, whisk the eggs until frothy. Add the eggs to the flour mixture and stir to combine. Add the melted coconut oil and knead the oil into the dough using your hands.
- Carefully press the dough into a 9-inch pie pan or tart pan, until you have a thin, even layer of crust over the entire pan.
- Place on the middle rack of the oven and bake for 15 minutes. Let the crust cool slightly before filling.
Notes
If you want to make this recipe easier (and have our spices), use 1 Tbsp of our Garlic & Herb Seasoning in place of the dried spices, salt and pepper.
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About This Recipe
Show nutritional information
Baked Goods Dairy Free Gluten Free Grain Free Nightshade Free Other Paleo Pescetarian Pies Shellfish Free Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 44 |
Fat: | 3 g |
Carbohydrates: | 5 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 140 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Calculated per serving. |
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