Ingredients
Equipment
Method
- Put 2 cups almond flour, 2 tablespoons coconut oil, 1 egg, 1 teaspoon dried basil and 1/2 teaspoon natural salt in the Ninja BN801 food-processor bowl with chopping blade. Use the correctly assembled 64-ounce/8-cup bowl and follow appliance fill limits.
- Blend until the ingredients are combined and the mixture holds when pressed. Stop the machine before opening or checking the dough. The dough should be pressable, not a pourable batter.
- Transfer to a suitable oven-safe pie dish. Use your fingers to press the dough evenly across the bottom and halfway up the sides. Join the base and sides and patch small gaps with the same dough.
- Leave the shell unbaked, ready to fill with a quiche recipe written for an unbaked crust. Follow that filling recipe for oven temperature, doneness, cooling and leftovers. This component has no separate blind-bake step. If pausing before filling, cover and refrigerate promptly.
Notes
Makes one prepared unbaked shell. Press across the base of a suitable oven-safe pie dish and halfway up its sides. Fill and bake with a recipe written for an unbaked quiche crust; there is no separate blind-bake or crust-only oven time here.
The five-minute preparation time is a planning estimate with ingredients and equipment ready. The shell contains raw egg and is not a ready-to-eat baked crust.
Use one teaspoon dried rosemary instead of the dried basil if preferred. The same two-tablespoon fat amount can be tallow, homemade butter or homemade ghee; coconut oil is the dairy-free base choice. Butter and ghee are dairy-derived. The shell contains almonds and an egg.
Full GAPS after the ingredients are introduced; not an early Intro or No-Plant preparation. Use fresh pure blanched almond flour, not coconut flour or dried nut-milk pulp. Keep unused almond flour in the freezer.
Prepare close to filling. If pausing, cover and refrigerate the unbaked shell promptly at 40°F or below. Follow the finished quiche recipe for baking, cooling and leftovers.