Paleo Quiche Crust


Paleo Quiche Crust

Yield: one 9-inch crust


  • 1 1/4 cups blanched almond flour
  • 1/2 cup tapioca starch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tbsp coconut oil, melted


  1. Preheat oven to 325 F.
  2. In a medium-sized mixing bowl, combine the almond four, tapioca starch, garlic powder, onion powder, Italian seasoning, salt and pepper.
  3. In a small bowl, whisk the eggs until frothy. Add the eggs to the flour mixture and stir to combine. Add the melted coconut oil and knead it into the dough using your hands.
  4. Chill dough for 10 minutes for easier handling. Carefully press the dough into a 9-inch pie pan or tart pan until you have a thin, even layer of crust over the entire pan. Bake on the middle rack of the oven for 15 minutes. Let the crust cool slightly before filling.

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