Start with your Quiche base- get that into the oven, then move onto your filling.
Keto Pie, Quiche or Tart base Ingredients
Place some ice cubes in a small glass of filtered water.
Mix all dry ingredients together into a bowl, then add coconut oil and mix until a sandy consistency is formed. Is used a fork to mix, making sure I broke up all of the lumps.
Scramble egg in a separate bowl, add it to the dough along with your iced water until you get a wet sand type of dough that you can knead into a ball. Add water as needed.
Place dough into a tart pan (mine was a standard 24cm in diameter tin) or individual tins- what ever you prefer. Take your time to push the dough around the tin and up the sides- patience is needed here, this is not a glutenous pastry made with wheat which has a lot of stretch in it. Patience will get your dough spread evenly without holes.
Bake for 12-15 minutes at 180° to par-cook. Then fill with your pie ingredients and cook for an additional 45 minutes. Depending on your ingredients, you may have to par-cook for longer.
Zucchini, Cheese Bacon & Onion Quiche Ingredients