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  • 2 cups almond flour blanched
  • 2 tbsp coconut oil
  • 1 egg
  • pinch salt


  • This is my absolute favorite quiche or tart crust. I call it 2.2.1 because it's easy to remember the measurements that way.
  • Dump it all into a food processor and blitz until it comes together into a ball.
  • Flatten into a spring form pan or pie plate. You can also roll it out in between two sheets of parchment paper, and freeze until you're ready to use.
  • I like blind baking this crust first. At 375 for 8-10 minutes. Then add your filling and bake until done.