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almond flour Quiche Crust gluten-free

Almond Flour Quiche Crust (GF & DF)

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  • Author: Elizabeth Rider
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Makes one 8-inch or 10-inch Quiche Crust 1x
  • Category: Breakfast
  • Method: Mix, Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 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, use them if you have them

Instructions

  1. Preheat the oven to 350°F.
  2. Gently mix the almond flour, sea salt, and baking soda in a large mixing bowl until combined, being careful not to overpack the flour. Gently make a well in the middle of the bowl, then add the olive oil and water. Mix the ingredients with a large wooden spoon or spoon-shaped spatula until a well-combined dough forms. Mix in the chives if using.
  3. Transfer the mixture to a 10-inch pie pan. Using your fingers, press and shape the dough mixture about 1/8 inch thick around the pie pan and up the edges to form the crust. Bake for 12 to 15 minutes, until cooked through and set.
  4. Let the crust cool before adding the egg filling.
  5. Add any quiche filling you prefer. Bake until the eggs are set and a toothpick comes out the middle clean. In general, most fillings will bake for 20 to 30 minutes in a pre-cooked quiche crust.

To store, let the entire dish come to room temperature and store, covered, in the fridge for up to 3 days. This makes a great make-ahead meal for weekday breakfasts or lunches, too.


Notes

  • This recipe is specifically written for almond flour. Other flours cannot be substituted.
  • You can use an 8-inch or 10-inch pie pan to make this crust. It’s on the thicker side with an 8-inch pan, which is really nice sometimes. Use what you have—both turn out great. If you want to scale this up for a 12-inch pie pan, add another 1/3 cup of almond flour, one more teaspoon extra virgin olive oil and another big pinch of sea salt.