Description
This almond flour quiche crust is a gluten-free, savory base that’s crisp, nutty, and incredibly easy to make. It’s the perfect make-ahead crust for any quiche filling, holding up beautifully and baking to golden perfection.
Ingredients
2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup extra-virgin olive oil
2 tablespoons filtered water
1 tablespoon freshly chopped chives (optional)
Instructions
1. Preheat the oven to 350°F.
2. Gently mix almond flour, sea salt, and baking soda in a large mixing bowl.
3. Make a well in the center and add olive oil and water. Mix until a dough forms.
4. Add chives if using and combine.
5. Press dough evenly into a 10-inch pie pan to 1/8 inch thickness.
6. Bake for 12–15 minutes, until set and lightly golden.
7. Let cool before adding filling.
8. Add desired quiche filling and bake until eggs are set (20–30 minutes).
Notes
Do not overpack almond flour while measuring.
Crust can be made ahead and refrigerated for 3 days.
Reheat quiche in a 300°F oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: almond flour quiche crust, gluten-free crust, low-carb quiche