5-Ingredient Paleo Quiche Crust

A sturdy, buttery quiche crust without a speck of flour or gluten is easier than you think. This 5-ingredient paleo quiche crust comes together in about 10 minutes, presses right into the pan, and bakes up flaky and golden.

The almond flour and a touch of tapioca give it a texture that actually holds a slice, not the crumbly mess you might expect from a grain-free crust. I use it for everything from classic bacon and spinach to roasted mushroom and leek.

What Makes This Crust So Reliable

This crust handles like damp sand and bakes into a crisp, golden shell that doesn’t fall apart when you cut into it. The coconut oil lends a richness that mirrors butter, while the egg and tapioca work together so it stays intact.

What I appreciate most is that it’s a press-in crust. No rolling, no chilling, no cracking when you try to lift it into the dish. You press it in with your fingers, par-bake it until the edges turn golden, and you have a sturdy base ready for any filling.

Ingredients

• 2 cups (192 g) superfine almond flour: blanched almond flour gives the smoothest texture; almond meal will be too coarse.
• 1/4 cup (30 g) tapioca flour: helps bind the dough and adds a slight crispness. Arrowroot starch works as a swap.
• 1/2 tsp fine sea salt: brings out the buttery notes.
• 1/4 cup (60 ml) melted coconut oil: refined coconut oil has a neutral taste; unrefined will add a mild coconut flavor.
• 1 large egg: it binds everything and gives structure to the par-baked crust.

Variations / Substitutions

• Use ghee for a buttery flavor: swap the coconut oil with an equal amount of melted ghee, which is paleo-friendly and tastes closer to butter.
• Add herbs for savory quiches: stir 1 tsp dried thyme or rosemary into the dry ingredients before adding the wet ones.
• Make it sweet for a dessert tart: add 1 tablespoon of maple syrup or coconut sugar to the dough and cut the salt down to a pinch.
• Go nut-free: replace the almond flour with an equal weight of cassava flour. The texture will be a touch more brittle, so press it a little thicker.

For a delicious filling, try my Bacon and Broccoli Quiche.

How to Make Paleo Quiche Crust

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the 2 cups almond flour, 1/4 cup tapioca flour, and 1/2 teaspoon salt until no clumps remain.

This even blend prevents pockets of salt or starch and helps the crust bake uniformly. The mixture should look like fine, pale sand at this point.

Step 2: Incorporate the Wet Ingredients

Pour in the 1/4 cup melted coconut oil and crack in the large egg. Stir with a fork until a crumbly dough forms, then use your hands to gently knead it right in the bowl until it holds together when squeezed.

The dough should feel like damp sand that packs tightly. If it’s too dry and won’t come together, add a teaspoon of cold water and knead again.

Step 3: Press the Dough into the Pan

Transfer the dough to a 9-inch pie dish or a tart pan with a removable bottom. Using your fingers or the flat bottom of a measuring cup, press it firmly and evenly across the bottom and up the sides, aiming for a thickness of about 1/4 inch.

Take your time to work out any thin spots so the crust doesn’t crack later. Once it’s even, prick the bottom all over with a fork to let steam escape and prevent a puffy base.

Step 4: Par-Bake the Crust

Slide the pan into the preheated oven and bake for 15 minutes, or until the edges are lightly golden and the center feels set and dry. Remove it from the oven and let the crust cool on a wire rack for 5 minutes before adding your quiche filling.

The shell should look dry and lightly browned, not pale. If you’re using a smaller pan, add an extra 2 to 3 minutes. Once cooled, it’s ready to hold any creamy filling you throw at it.

A Few Notes Before You Start

• Use superfine almond flour, not almond meal. The fine grind is what gives the crust its smooth, dense texture and helps it hold together.
• Don’t skip the par-bake. If you pour filling into an unbaked crust, the bottom will steam instead of crisp and you’ll get a soggy bottom.
• If you see a small crack after par-baking, patch it with a pea-sized bit of leftover dough and press it into place while the crust is still warm.
• For a flakier texture, chill the pressed crust in the fridge for 10 minutes before par-baking, though it’s not strictly necessary.

Par-bake times by pan size:

Storing the Crust

• Refrigerate: wrap the baked or unbaked pressed dough tightly and refrigerate for up to 3 days. If you store it unbaked, par-bake it just before filling.
• Freeze: press the dough into the pan, wrap well, and freeze for up to 2 months. Thaw in the fridge overnight, then par-bake as directed. You can also freeze a fully par-baked crust; re-crisp it in a 350°F oven for 5 minutes before filling.
• Make ahead: par-bake the crust a day ahead, let it cool completely, and keep it covered at room temperature. It stays crisp and ready for an easy morning quiche.

Frequently Asked Questions

Can I use this crust for a sweet pie?

Yes. Add 1 to 2 tablespoons of maple syrup or coconut sugar to the dough and reduce the salt by half.

I don’t have tapioca flour, can I skip it?

No, it’s what binds the almond flour and prevents the crust from crumbling. Arrowroot starch works as a direct swap, measure for measure.

Why did my crust puff up in the oven?

You likely didn’t prick the bottom enough. Next time, dock the dough more thoroughly with a fork so steam can escape evenly.

Can I make it nut-free?

You can, but the texture will change noticeably. Replace the almond flour with an equal weight of cassava flour; the crust will be a bit more brittle, so handle it gently and press it a little thicker.

Paleo Quiche Crust Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Calories: 160

Ingredients Method Notes

Ingredients

  

• 2 cups (192 g) superfine almond flour
• 1/4 cup (30 g) tapioca flour
• 1/2 tsp fine sea salt
• 1/4 cup (60 ml) melted coconut oil
• 1 large egg

Method

 

1. Heat oven to 350°F (180°C). Whisk almond flour, tapioca flour, and salt in a bowl.
2. Add melted coconut oil and egg. Stir until a crumbly dough forms, then knead briefly with your hands until it holds together.
3. Press the dough firmly and evenly into a 9-inch pie dish or tart pan, building up the sides to about 1/4 inch thick. Prick the bottom all over with a fork.
4. Par-bake for 15 minutes, until the edges are golden and the center looks dry. Cool on a rack for 5 minutes before adding filling.

Notes

For extra protection against a soggy bottom with very wet fillings, blind bake the crust: line it with parchment, fill with pie weights or dried beans, and bake 10 minutes. Remove the weights and bake 5 more minutes, then cool and fill.