Almond and Coconut Flour Quiche Crust
Almond flour and egg provide protein, while coconut flour adds dietary fiber. Rubbing cold butter into the dry mixture creates a crumbly crust, with optional garlic and herbs for a savory aroma. Part-bake the shell briefly before adding a filling, or bake it longer for a drier, more golden crust.
Combine the finely ground almond flour (110 g), coconut flour (20 g), and table salt (3 g). Add dried garlic (1.5 g) and Herbes de Provence (1 g) if you want a more savory aroma.
Add the cold butter (60 g) and quickly rub it into the dry mixture until fine crumbs form.
Add the egg (50 g), mix briefly, then knead just until the crumbs come together into a dough.
If the dough remains crumbly and will not hold together, mix in the cold water (8 g) gradually until it forms a cohesive mass.
Chill the dough in the refrigerator for 20–30 minutes.
Prepare the quiche crust: roll out the dough or press it by hand into a pie pan, covering the base and sides evenly. Prick the bottom all over with a fork.
Bake at 170 °C for 12–15 minutes if you will add a filling and bake it again. For a drier, more golden crust, bake for 18–20 minutes.
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