Parmesan Crust

Plan Z Phase: This is a Z3 (ZReboot) recipe.

This crust can be used with any kind of a savory dish. My first recipe using this crust was the mushroom spinach quiche. But I can see using it so many ways! Any savory casserole your family traditionally serves with a crust on the bottom can work with this. Things like pot pie come to mind. Then I also can see putting the ingredients for pizza in this crust and literally have pizza pie! Or vary what you put into the quiche and it will work great. This is going to be a super-popular recipe.

If have anyone in your family who is gluten sensitive this crust will work for them. And of course it’s super low carb. So you can have your savory pie and not gain!

Serves: Lines one deep 9” pie crust or can be used in a 10” pie or even a springform tart pan or a removable bottom tart pan.

Ingredients:

• 1 cup of super fine ground almond flour (almond meal)
• 1 cup of parmesan cheese (grated will work best)
• Pinch of salt
• 2 egg whites

Instructions:

Preheat oven to 375 degrees.

Put all ingredients in a medium bowl and stir to combine.

Grease your pan. I just used butter spray. Turn the mixture in the bowl into your greased pan. Then begin pushing the crust into the bottom and up the sides of the pan. If your fingers get sticky, just moisten them with a little bit of water and keep working until the mixture is pressed pretty evenly all around your pan. Bake the crust for 10 minutes. This will give you a partially baked crust. When you use this in a recipe that will go back in the oven, it’s set to go. Just set it aside while you make your filling and then fill it and bake. I baked my quiche for 50 minutes and the crust was a golden, crispy brown. It was startlingly good. Not soggy like other low carb crusts.

P.S. Keep in mind you could flavor this crust, too. You could add a bit of cayenne to make it spicy. You could add garlic powder. Or you could use herbs. A ½ tsp of Italian seasoning and you’d add another dimension. Use your imagination in your spice cabinet. Cajun? Tarragon for French flavor? Have at it. I can’t wait to make it again.

Enjoy!

Cheers,