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Almond-Sunflower Quiche Crust

Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Breakfast, Brunch
Cuisine: Keto
Keyword: keto
Servings: 12 servings
Calories: 193kcal
Author: Kiersten Frase
Cost: $15


  • 10-inch pie plate
  • Nonstick cooking spray
  • Food processor


  • 1 cup 145g raw sunflower seeds
  • cups 144g almond meal
  • ¼ cup 56g coconut oil
  • ½ cup 50g grated Parmesan cheese
  • ½ teaspoon salt
  • 1 tablespoon 15ml water


  • Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch (25cm) pie plate with nonstick cooking spray. (I also have a 9½-inch [24cm] deep-dish pie plate, which works fine.)
  • Put everything but the water in your food processor. Process until it’s the consistency of a fine meal. With the food processor still running, drizzle in the water. When you have a soft dough, turn off the machine.
  • Turn the dough out into the pie plate. Use clean hands to press it firmly into an even layer across the bottom and up the sides—you may need to nip a little off here and move it over there to get it even. End at the top edge of the plate; don’t try to build up a crimped edge like you might with a wheat flour pie crust.
  • Bake for 15 to 17 minutes until very lightly gold. Fill and bake again.



To make vegetarian, replace the parmesan cheese with any plant-based cheese you like.
Eat within 3-4 days.


Calories: 193kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Fiber: 1g