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Quiche Almond Crust (SCD)

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Quiche Almond Crust (SCD)

A basic almond crust that can be used for many different pies including quiche.
Prep Time30 minutes
Active Time20 minutes
Course: antipasta, Appetizer, Brunch, Dinner
Cuisine: American, Bavarian, French
Keyword: almond, crust, quiche
Yield: 8 slices
Calories: 302kcal
Author: Chef Verde


  • 2 c almond flour
  • ½ tsp salt and
  • 1 tsp dried basil or frsh if you prefer
  • c butter cold, diced
  • 1 tbsp vinegar and cold water
  • 1 egg yolk.


  • 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.


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.


Calories: 302kcal | Carbohydrates: 6g | Protein: 6g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 282mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 505IU | Calcium: 68mg | Iron: 1mg