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
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!):
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.