Keto Quiche Crust – Almond Flour Pie Crust
Learn how EASY you can make a buttery, flakey keto quiche crust perfect, with NO rolling needed! A simple press-in almond flour crust recipe, 100% gluten-free, freezable and perfect for any quiche or savory pie.
How to make keto quiche crust?
It’s very easy to make a keto quiche crust, and it doesn’t take long to make than regular quiche crust. I would even say it’s easier to make as you don’t have to roll the dough!
In fact, most keto quiche crusts are also known as the press-in crust. It means that you press the dough into the quiche pan to cover it instead of rolling the dough.
There are two ways to make a quiche crust very low in carbs. For a buttery, flakey quiche crust, I recommend only using almond flour and therefore make an almond flour quiche crust – this is definitely my favorite option.
For a crispy (not flakey!) crust with slightly fewer carbs, more fiber, and nutrients, you can substitute some of the almond flour with a flaxseed meal. Let me explain.
1. Almond flour pie crust
This is by far my favorite keto crust for a quiche for many reasons. It is buttery, flakey and the color is very similar to a regular cafe-style quiche which makes it beautiful to serve for brunch with friends too.
They will love this crust and won’t even notice it’s the keto and gluten-free version.
All you need to make this almond flour pie crust with almond flour are:
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- Almond flour – use ultra-fine, blanched for best results, no almond meal.
- Eggs
- Butter – or coconut oil, but butter tastes more like a classic French Quiche Lorraine.
- Salt
- Garlic powder – or onion powder.
2. Almond flaxseed meal crust
It’s a very similar recipe as above, except that you will use only 1 1/2 cup of the almond flour in the recipe and add 1/2 cup of flaxseed meal. Also, this recipe works better if you swap butter with coconut oil or it gets greasy.
The purpose of using a part of flaxseed meal in your crust is to:
- reduce carbs in the crust by 1 gram per serving – we are all looking for fewer carbs on our plate, so it matters.
- increase fiber and nutrients
- create a crispy crust, not flakey
- a rustic darker color
So remember, in order to make this version, use only 2 cups of almond flour and add 1/2 cup of flaxseed meal. The rest of the ingredients and methods remains unchanged.
Can I use coconut flour to make a quiche?
I don’t recommend coconut flour to make a quiche crust. Coconut flour has a sweet flavor that doesn’t go well with a savory quiche. However, this is my point of view, and we all have different taste buds and food allergies.
If you are looking for a nut-free keto quiche crust, try my 4-ingredient coconut flour crust recipe. It will work very well but keep in mind that it will have a lightly sweet coconut flavor that some people don’t appreciate.
Which option to choose?
Both of these almond flour pie crusts are very different in color and texture. If you love a golden, flakey buttery crust, go for the almond flour recipe.
Otherwise, if you love your crust, crunchy, and you are looking for slightly fewer carbs and you don’t mind the brown color of flaxseed meal, go for the almond flaxseed crust. This quiche crust will be very different in color and texture.
No tools required: a fuss-free crust recipe
You don’t need a food processor or a roller pin to make this low-carb quiche crust, simply bring all the ingredients together in a bowl and combine until a dough forms.
Press the dough all over a greased quiche pan to cover it evenly. It’s as simple as this and takes just 10 minutes. My only tip, use egg and butter at room temperature.
How to prepare the quiche crust?
It’s very simple to work with this keto dough. Think of it as playing with kids’ playdoh.
Press-in the dough
Place the ball of dough in the center of a greased quiche pan and press with the palm of your hand first to spread as much as possible. Then, gather pieces and fill holes until the whole pan is covered with the dough. Smoothen the dough using a spatula.
Prick and refrigerate
After you press in the dough into the pan, it is important to use a fork to prick the crust all over. This prevents the crust from puffing up and breaking in the center while prebaking.
Also, refrigerate the pan for 10 minutes before prebaking. This will prevent the crust from releasing too much butter and getting too greasy and fragile.
Pre-bake and fill
This almond flour quiche crust needs a quick 7-9 minutes of pre-baking time at 7-8 minutes at 350F (180C). Then, add your favorite quiche filling and bake as per the recipe instructions below.
Can I make ahead or freeze my crust?
Making ahead a quiche crust
Yes, you can make ahead this keto quiche crust and refrigerate for up to 48 hours before making a quiche. There are two options to refrigerate this almond flour quiche crust:
- The BEST option is to press in the dough into the quiche pan and refrigerate the whole pan covered with a piece of plastic wrap to prevent the top of the crust from drying out. When you are ready to make your quiche, remove the quiche crust from the oven, prebake 7 minutes at 350F (180C) and follow my keto quiche recipe for filling.
- Wrap the dough ball into a piece of plastic wrap and refrigerate. This option is not my favorite simply because the dough hardens, and it is more difficult to press into the pan. It is a convenient option if you don’t have enough space in the fridge to store the quiche pan though. But I will recommend taking the dough out of the fridge 1 hour before pressing in the pan to make it easier.
Freeze the crust
Of course, you can freeze this quiche crust, and you don’t have to pre-bake the crust to do so. Simply freeze the dough ball slightly flattened into a disc, wrap it in plastic wrap, and place it on an airtight container.
This double-seals the dough and prevents any moisture from coming in. Defrost the day before, unwrap the dough, place it on a plate and leave it at room temperature.
More keto crust recipes
I love baking my own pies, quiches, and pizza crusts. I have plenty of other low-carb crusts for you to try.
If you’ve made this keto quiche recipe and you want to share a picture with all the SweetAsHoney followers, join us on my Facebook Support Group. There I also reply to all your questions regarding my recipes or the keto diet in general. I see you there!
XOXO Carine
Recipe Card
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Keto Quiche Crust with Almond Flour
Ingredients
Almond flour Keto quiche crust
- 2 ½ cups Almond Flour fine, blanched not almond meal
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- 1 large Egg beaten, at room temperature,
- ¼ cup Unsalted Butter melted, at room temperature,or melted coconut oil
Almond flour Flaxseed Keto quiche crust
- 1 ½ cup Almond Flour
- ½ cup flaxseed meal golden or brown
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- 3 tablespoons Coconut Oil melted, at room temperature, or melted butter
- 1 large Egg beaten, at room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease a 10 inch (26 cm) quiche pan with butter. Set aside.
- In a large mixing bowl, combine the dry ingredients: almond flour, salt, and garlic powder.
- Stir in melted butter and beaten egg at room temperature, or the butter may 'cook' the egg.
- Combine with a spatula at first hen knead with your hand to form a consistent dough.
- Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of the dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.
- Smoothen the crust using a spatula or the back of a spoon.
- Prick the crust all over using a fork and refrigerate the pan for 10 minutes.
- Remove the pan from the fridge and prebake the crust for 7-9 minutes then use to make your favorite quiche recipe.
Storage
- You can make ahead the dough up to 48 hours before making a quiche.
- Press in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to prevent the crust from drying out. The day you want to make a quiche, remove it from the fridge, prebake at 350F (180C) for 7-10 minutes, then add your quiche recipe filing and bake until the quiche filling is set - about 40 minutes.
Freezing
- Flatten the dough ball into a thick disc, wrap it into plastic wrap, and place it in an airtight container. The double sealing prevents moisture from going into the crust.
- Defrost the day before making the quiche, unwrap the dough, and place it on the kitchen countertop.
Sweet pie option
- You can skip the garlic powder and add 3 tablespoons of erythritol to this crust recipe to use as a sweet crust.
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi,
I made this but unfortunately my quiche leaked as soon as I poured in the egg mixture. I’d pricked the base and made sure not to go all the way through as I have a quiche tin with holes in it.I might of peirced by the base, found pressing the base in difficult to get a uniform crust hard work and felt it was too thin in some places. Isit ok to roll it out like a normal quiche crust? And can you blind bake it in the same way?
It seems that you forget to prebake the crust as mentioned in the recipe. It’s a must for all low carb crust or they will not cook through or break. You can roll the crust between pieces of parchment paper but it will crack when you flip it over the pan and still have to press in the crust. This is the same for all keto pie crust, no starch means different technique to work the dough as well. I am sure you will get better next time. Enjoy
Best recipe for keto pastry! I cook savoury and sweet. I can strongly recommend.
Hi. Just a question. If I’m making mini quiche in a muffin pan do I still need to prebake the crust? Thanks
Yes you must prebake the crust
I love this recipe with the flax seed meal! I use it with a French Swiss chard filling and it works great. I use the butter option instead of coconut oil, and don’t find it too oily at all.
I never write reviews but this is just so good! Thanks!
Hi! Thank you for sharing a great recipe. The almond flour crust uses 2 1/2 cups of almond flour and the DESCRIPTION says to just swap 1/2 cup flax seed to turn it into the almond-flax seed crust. Then the RECIPE amounts change the amounts of the second recipe to 1 1/2 cups of almond flour and 1/2 cup flax. Which one is correct? Thanks in advance.
Sorry if I confused you, the recipe card is correct you need 1 1/2 cup almond flour with 1/2 cup flaxseed meal if you opt for the flax-almond crust recipe. I updated the text in the post to make things clear. Enjoy the recipe, XOXO Carine
Thanks for this excellent post, Keto changed my life and in gratitude to God
Blessings