Almond Flour Crust

quiche2

I usually recommend going easy on the nut flours, as they can be irritating to your digestive system. However, there is a time and a place for a a good standby crust recipe- birthdays, holidays, special get togethers….. that type of thing. I recently cooked for a client’s birthday party and made this crust recipe for a vegetable quiche. It was a hit!

This crust is versatile enough to be a sweet or savory crust.

 

Almond Flour Crust
 
Prep time
Cook time
Total time
 
A simple tasty crust with a lovely hint of almond. You can make it unique with your own addition of spice.
Author:
Recipe type: Dinner Lunch Breakfast
Cuisine: American
Serves: 8
Ingredients
  • 2¼ cups almond flour (measure then place in fridge to keep cold)
  • ½ tsp herb/spice seasoning*
  • ½ tsp salt
  • 5 Tbl butter, cubed and chilled
  • 1 egg white, whisked
  • *My herb/spice blend: 1 Tbl granulated garlic, 1 Tbl onion powder, 1 Tbl dried oregano, 1 Tbl dried basil
Instructions
  1. Preheat oven to 350ºF.
  2. To make spice blend: mix all herbs and spices together. Store in airtight container
  3. To make crust: place almond flour in bowl of stand mixer
  4. Add spice blend and salt, and mix on low to combine
  5. Add cold butter cubes and continue to mix on medium-low speed until butter starts to break apart and creates what looks like course sand, or course "cornmeal"
  6. If some butter cubes are still larger, break gently apart with fingers and crumble in with flour
  7. Don't overcombine butter
  8. Once butter is mostly combined, add egg white and mix just until it all comes together in a sticky loose 'ball'
  9. Wrap in plastic wrap and chill for about 5 minutes while you grease your pan
  10. Grease an 8-inch tart shell pan. I suggest a non-stick design
  11. Place tart shell pan on a sheet pan
  12. Remove dough from fridge, and working in small bits at a time, gently press the crust into the shell to create a thin, even crust. It's almost like putting together a puzzle
  13. Crust shouldn't be thicker than about ½-inch
  14. As crust bakes, the egg white will bind all the crumbly crust together! Magic!
  15. Bake until edges are just light golden, about 15 minutes (depending on how hot your oven runs)
  16. If crust looks like it's puffing up in center while baking, VERY GENTLY poke a tiny hole in center with a sharp knife to deflate. Keep it tiny or any future filling will leak through (if you make a quiche)
  17. If you want to fill this crust with an unbaked filling, cook the crust until lightly golden all over to ensure it is cooked through

 

Almond Flour Crust was last modified: January 1st, 2016 by grace

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