Name: Paleo Quiche Crust Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Paleo
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

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Introduction

This Paleo Quiche Crust is a simple, gluten-free alternative perfect for those following a paleo lifestyle. Made with almond and tapioca flour, it creates a tender, crisp base for your favorite quiche fillings. It’s easy to prepare and bakes up beautifully golden every time.

A golden brown pie crust baked inside a white ceramic pie dish with a scalloped edge. The crust is evenly baked, slightly crinkled with a flaky texture visible on the surface and sides. The pie dish rests on a white marbled textured surface, and no filling is inside the crust photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the oven to 350°F (180°C). In a bowl, whisk together the almond flour, tapioca flour, and salt until evenly combined.

Step 2: Add the melted coconut oil and the egg to the dry ingredients. Stir with a spoon until a crumbly dough forms, then knead briefly with your hands until it holds together.
Step 3: Press the dough firmly and evenly into a 9-inch pie dish or tart pan, making sure to build up the sides to about 1/4 inch thick. Use a fork to prick the bottom all over to prevent bubbling.
Step 4: Par-bake the crust for 15 minutes until the edges turn golden and the center looks dry. Remove from the oven and let it cool on a rack for 5 minutes before adding your quiche filling.

Tips & Variations

For an extra nutty flavor, toast the almond flour lightly before mixing it with other ingredients.
If the dough feels too dry, add a teaspoon of cold water to help it come together.
Use melted butter instead of coconut oil if you prefer a richer taste and are not strictly paleo.

To make mini quiches, divide the dough between muffin tins and adjust baking time accordingly.

Storage

Store any unused baked crust covered tightly in the refrigerator for up to 3 days. To reheat, warm briefly in a 300°F (150°C) oven for about 5 minutes to restore crispness. If unbaked, wrap the dough tightly and refrigerate for up to 2 days or freeze for up to a month before use.

How to Serve

A close-up view of an empty pie crust in a white pie dish, showing one layer of golden-brown, flaky pastry with a crimped edge along the rim. The crust has a textured surface with small bumps and a slightly uneven, crisp finish. The dish sits on a white marbled surface, highlighting the warm tones of the crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this crust dairy-free?

Yes, this recipe is naturally dairy-free as it uses coconut oil instead of butter, making it suitable for dairy-free and paleo diets.

Does this crust work well with savory and sweet fillings?

Absolutely. Its neutral, slightly nutty flavor pairs well with both savory quiches and sweet tarts, so feel free to customize the filling to your taste.