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
- Preheat the oven to 350°F.
- 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.
- 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.
- Let the crust cool before adding the egg filling.
- 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.