I made this pie crust recently for a brunch. I used two round 9” baking dishes. One I did a full crust (with sides) the other I did a partial (full bottom, slight raised edges). My recipes won’t be super detailed because I cook on the fly and use what I have. This is my attempt at documenting more of the madness.
WHAT // INGREDIENTS
- 3.5 Cups Almond Flour (Blanched)
- ½ Cup Nutritional Yeast
- ½ tsp Pink Himalayan Salt
- ½ tsp Garlic Powder
- 1 tsp Onion Powder
- Pepper (to taste)
- 2 Large Eggs
- ¼ Cup Cooking oil of choice (I used MCT oil this time)
HOW // INSTRUCTIONS
- Prepare two 9” glass baking dishes. Preheat oven to 350°F.
- Combine all dry ingredients in a bowl. Mix well to combine & evenly distribute.
- Crack eggs into separate bowl and scramble.
- Pour egg mixture into the dry ingredients, add oil. Using a fork, mix well to combine. Dough will be crumbly.
- Using your hands, press the dough into the glass baking dishes. You can make a full crust or do bottom only – the choice is yours.
- Bake for 10-12 minutes until crust is golden.
- You can fill it and then bake it, or refrigerate/freeze the crust for future use. (Use within 3 days if refrigerated).
WHY // FILLING IDEAS (stay tuned, these recipes could be coming soon):
- Broccoli & Cheddar Quiche (Broccoli, Onion, Cheddar & Muenster)
- Southwestern Quiche (Sauteed Peppers, Mushrooms, Onions, Cheddar & Swiss & Gruyere)
- Cheeseburger Quiche (Ground Beef, Tomato, Onions, Pickles, Cheddar)
- Buffalo Blue Quiche (Buffalo Chicken, Blue Cheese)
ENJOY!! Give me a tag on FB or Insta if you make this – I’d love to see your take on the recipe.
AJ Butler Wellness 