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 together: 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 dough. Don't hesitate to take small pieces to pacth holes or area that are uncovered.
Smoothen the crust using a spatula or 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.
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 avoid the crust to dry out. The day you want to make a quiche, remove 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.
Flatten the dough ball into a thick disc, wrap into plastic wrap and place in an airtight container. The double sealing avoid moisture to goes into the crust
Defrost the day before making the quiche, unwrap the dough and place on place on the kitchen countertop.
Sweet pie option
You can skip the garlic powder and add 3 tablespoons of erythritol in this crust recipe to use as a sweet crust.
Nutrition panel showing is for the almond flour quiche crust. Nutrition panel for the almond flour/flax seed crust per serve:Calories: 226 kcal, Fat: 20.5 g, Saturated fat: 5.8 g, Fiber: 5 g, Carbs: 7.5g, Protein: 7.1 g, Net carbs: 2.5 g Egg note: the recipe doesn't work with a egg-replacer like flax egg, it is not recommended to remove egg in this crust recipe