These days, one cooks vegetarian, gluten-free, vegan, keto, all-the-things. At least, if we want to be considerate to all the dinner guests we do. So guess what? I’m working on a recipe! How did you know?

It’s not perfect yet. But this is the most recent iteration of quiche crust, and it’s pretty good.

2 cups almond flour
2 medium garlic cloves, finely minced
½ teaspoon dried thyme (or 1 teasp fresh thyme)
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
2 tbsp clarified butter, melted*
1 tbsp water
1 egg yolk* (I save the white for the filling.)

Preheat to 4000°.
Grease a pie pan with olive oil or cooking spray. (I use a 10 inch pan, but they’re hard to fine. A 9 inch pan works fine, too, of course.)

In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper.

Combine the olive oil, butter, water, and egg yolk. Stir until the mixture is thoroughly combined.

Press the dough into your prepared pan until it is evenly
dispersed across the bottom and at least 1¼ inch up the sides.

Bake about 15 minutes. It doesn’t have to be fully baked. You’re going to bake a quiche in it, anyway. It’s a good idea to use pie weights☨, but not absolutely necessary

*If you don’t want to use any dairy at all, or just want a softer crust, you can sub more olive oil for the butter. It’s good that way, too. The egg helps hold things together, but is not really necessary. And of course you could use any binding ingredient you’re used to if you normally cook without eggs.

—

If you like it flakier, you can add a ¼ teaspoon baking powder (and make sure you use the butter, or some solid-ish shortening, like coconut oil or crisco.)