Under development use at your own risk :>))
Quiche Almond Crust (SCD)
A basic almond crust that can be used for many different pies including quiche.
Yield: 8 slices
Calories: 302kcal
Materials
- 2 c almond flour
- ½ tsp salt and
- 1 tsp dried basil or frsh if you prefer
- ⅔ c butter cold, diced
- 1 tbsp vinegar and cold water
- 1 egg yolk.
Instructions
- In a large bowl, add flour, salt and herbs and mix well
- Add cold butter (diced)
- Cut butter into the flour using a pastry cutter until the butter is incorporated into the flour.
- Knead the dough and press clumps of butter between your fingers if necessary.
- Add vinegar and cold water and egg yolk
- Keep mixing/kneading until everything is incorporated.
- The dough may be very moist. Wrap in paper towel to remove moisture.
- Wrap the dough in plastic wrap and place in the refrigerator for 15 minutes.
- Preheat oven to 350 degrees.
- Place the chilled dough in a pie pan/dish and spread across the bottom until the sides are covered. Poke with fork to avoid bubbling.
- Place in the oven and bake for 20 minutes.
- Let it cool for a few minutes before putting in the filling.
- Keep the oven on.
Notes
Depending on the weather there will sometimes be excess liquid.
When this happens to me, I first form a ball and then I briefly wrap it in a paper towel so that it absorbs the liquid.
When this happens to me, I first form a ball and then I briefly wrap it in a paper towel so that it absorbs the liquid.