Low-Carb Quiche Crust Recipe by Dana Carpender

Low-Carb Quiche Crust Recipe by Dana Carpender

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

How could you possibly miss the usual crust made with flavorless white flour? If you’re looking to make a perfect Gluten-Free, Grain-Free, Low-Carb quiche crust, look no further! This Almond Flour Crust will go great with any quiche you make, especially Dana Carpender’s Low-Carb Ham, Cheddar, and Broccoli Quiche Recipe.


Units Scale
  • 1 1/2 cups shelled almonds
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons water


  1. Preheat oven to 350° F.
  2. Coat a 10″ pie plate with non-stick cooking spray, or grease it well with coconut oil or butter.
  3. With the S-blade in place, put the almonds, Parmesan cheese, and salt in the food processor. Run until everything is about the texture of cornmeal.
  4. Add the coconut oil—no need to melt it—and pulse to cut it in.
  5. Then, with the processor running, drizzle in the water. When a dough ball forms—it’ll take only seconds—turn off the processor.
  6. Turn the dough out into the prepared pie plate, and press it into place, evenly across the bottom and all the way up the sides. It’s worth your time to work to get it nice and uniform.
  7. Bake for 20 minutes, then let it cool while you prepare your quiche filling.



Recipe Card powered byTasty Recipes