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Paleo Quiche Crust

Paleo Quiche Crust Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.