One of my favorite ways to use nut flours is to make delectable crusts for pies, quiches, and tarts. They’re so simple to throw together and add an unbeatable richness to your dish. Key word there? Richness. I like this crust paired with fillings that keep flavors on the simple side- chocolate, spinach quiche, lemon, etc. I’ll be sharing a recipe next week for an artichoke tart and it is a recipe that you would serve at brunch, where a sliver will suffice. Sarah has given us slight tweaks depending on whether you are going for a sweet or savory crust, but feel free to play around with different spice combinations- a touch of cinnamon is a surprisingly nice addition to a quiche. Enjoy!
Sweet or Savory Hazelnut Crust
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 10 minutes | Cook Time: 15 – 25 minutes | Yield: 8 – 10 servings
- 3 cups Bob’s Red Mill Hazelnut Meal
- ¾ tsp Salt
- 2 Egg Whites
- ¼ cup Brown Sugar
- ¼ tsp Black Pepper or other dried spices, as desired
In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and sweet or savory additions until evenly incorporated. Add egg whites and mix thoroughly.
Spray an 8- to 10-inch pie plate or tart pan with pan spray. Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.
Fill in the bottom of the crust and press mixture firmly into place. To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place.
For a par-baked crust, bake in a 350°F oven for 10 – 15 minutes. For a fully baked crust, bake for 25 minutes.