I was having company a couple weeks back and had no idea what I was going to make. I had less than an hour and a half to figure this out.
Honestly, I should have figured it out the day before but the way my life is set-up.
I decided quiche would be my featured offering for brunch. I don’t know about you but pie crusts are my enemy. I get anxious, and all sweating wondering if it is going to fall a part, or not come together like as it should. I found this alternative to making a pie crust and it looked free of causing me any kind of anxiety so I decided to go for it since time was ticking away. Talk about simple! I will definitely be making this again because I didn’t have to worry about anything falling a part, or rolling my dough around my rolling pin, why? Oh, because you shape your crust in the pan. Ingenious!
- 1 1/2 cups all-purpose flour
- 2 teaspoons raw sugar
- 1 teaspoon finely ground sea salt
- 1/2 cup vegetable oil I used avocado
- 2 tablespoons almond milk
Preheat oven to 400 degrees F (200 degrees C).
Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
The quiche I wanted to make for my brunch was just not happening. The first store I went to didn’t have fresh basil. The second store I went to was out of fresh basil, so I winged it making a spinach and smoked gouda quiche, which went perfectly with this crust. You can find the recipe here.
I definitely think this crust would go best with something savory. I’m not quite sure about a dessert pie but it’s worth giving it a try.
Cheers to those unprepared brunch visits!
Simple & Homemade