Gluten Free Quiche Crust Recipe

A gluten free quiche crust recipe is possible. And it's NOT crustless - it all starts with a quiche crust recipe with low carb, keto friendly and gluten free ingredients: almond flour, ground flax and melted butter or coconut oil. This keto quiche crust has only 2.5 net grams of carbs per slice, compared to 12 net grams for a flour based pie crust. Want to make a quiche crust recipe by hand but don't like rolling dough? Then this recipe is your answer!

Products used in this video:
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Emile Henry pie dish: https://amzn.to/3ehvXl1
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Timestamps
00:00:00 - intro
00:00:51 - ingredients and prep for gluten free quiche crust
00:01:23 - Dad Joke #1
00:02:12 - pie dish recommendation
00:02:40 - form the gluten free quiche crust
00:03:22 - prepare the quiche filling
00:03:36 - Dad Joke #2
00:04:26 - Finished gluten free quiche crust almond flour

- 1 1/2 cup Almond Flour
1/2 cup flaxseed meal (ground flax seed), golden or brown
1/4 teaspoon Salt
1/4 teaspoon Garlic powder
- dried herbs of your choice
3 tablespoons Coconut oil ,melted, at room temperature, or melted butter
1 large Egg , beaten, at room temperature
For quiche filling use your favorite recipe but heres what I used:
6 large eggs
cup milk or cream
teaspoon salt
1/2 teaspoon black pepper
1 cup cooked ham chopped
1 cups shredded cheese divided

directions
Preheat oven to 350F (180C). Grease a 10 inch (26 cm) quiche pan with butter. Set aside.
In a large mixing bowl, combine the dry ingredients together: almond flour, salt, garlic powder and dried herbs
Stir in melted coconut oil and beaten egg at room temperature or the butter may 'cook' the egg.
Combine with a spatula at first then knead with your hand to form a consistent dough.
Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.
Smooth the crust using a spatula or back of a spoon.
Prick the crust all over using a fork and refrigerate the pan for 10 minutes.
Remove the pan from the fridge and prebake the crust for 7-9 minutes then use to make your favorite quiche recipe.

- Turn the oven up to 375F/190C.
- pour the egg/milk mixture into the pan with the crust, topping with 1/2 cup of the shredded cheese
- carefully (don't spill!) put the pie plate in the oven and bake 35-40 minutes or until egg mixture has set.
- let cool 10-15 minutes before cutting and serving.
- serve at room temperature or warm!

STORAGE
You can make-ahead the dough up to 48 hours before making a quiche.
Press-in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to avoid the crust to dry out. The day you want to make a quiche, remove from the fridge, prebake at 350F (180C) for 7-10 minutes then add your quiche recipe filing and bake until the quiche filling is set - about 40 minutes.

FREEZING
Flatten the dough ball into a thick disc, wrap into plastic wrap and place in an airtight container. The double sealing avoid moisture to goes into the crust
Defrost the day before making the quiche, unwrap the dough and place on place on the kitchen countertop.

#lowcarbcrust, #quiche, @emilehenryfrance, @emilehenryusa