This might just be the easiest quiche crust you ever make. It takes five minutes, it’s super customizable- and it’s gluten-free, grain-free and dairy-free to boot. I’ve used it for savory and sweet (swap a tbsp of oil for maple syrup or honey, leave out the herbs and cut the salt in half) and it’s a delicious addition to any pot luck or just your weekly meal prep.
You could swap out the veggies depending on the season, but I happen to love the late Spring/early Summer combination of tomatoes and asparagus. Enjoy- and don’t forget to share with me on Facebook if you make it!