Almond Flour Paleo Pie Crust 

Almond Flour Paleo Pie Crust (paleo, gluten free, dairy free, vegetarian)
Makes one 9-inch crust

A simple grain-free pie crust that can be used with sweet or savory pies and tarts. It’s even good enough to eat as a cookie with some jam or nut butter on it! But my go-to is to use it with this delicious (albeit non-paleo) quiche.

For the crust:
2 cups almond flour
1/2 tsp sea salt
2 tablespoons coconut oil
1 egg
.
Preheat oven to 350 degrees F/175 degrees C. Pulse ingredients together in a food processor until a dough forms. Press into a 9-inch pie dish or spring form pan. Bake for 10-12 minutes.

For my super simple spinach ricotta quiche (not paleo!):
3 eggs
250 grams ricotta
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
Large handful white mushrooms, sliced
A couple handfuls of frozen spinach, defrosted and liquid squeezed out
1 Tbsp coconut oil
Salt, pepper, onion powder, to season
.
Whisk together eggs, ricotta, and Parmesan. Sauté garlic in coconut oil over medium heat. Add mushrooms and cook until browned and soft. Add spinach and cook for 2 minutes. Remove from heat and add veggie mixture to the egg/cheese mixture. Mix well. Pour the filling into the pre-baked pie crust and bake for 40-50 minutes, until the filling is starting to brown on top and firm to the touch. If using a spring form pan, use a knife to separate the crust from the pan edges before releasing the spring. Let cool slightly before slicing and serving.
#paleo #glutenfree