gluten-free eats

Ahh, I think I remember reading about that, yes.

I use avocado oil whenever a recipe calls for melted butter or melted coconut oil, and I haven't had any problems yet, but I don't make pie crusts. I have an oil and almond flour crust I use for lemon bars that turns out great, and would probably work for a quiche...though it'd probably get soggy if you had leftovers...and the almond flour might burn while you're waiting for the custard to set. The crust can only tolerate about forty minutes in the oven, and you'd want to par-bake it before you added the custard, and that's about twenty minutes right there.

I might be wrong though! There are plenty of recipes for almond flour quiche crusts out there. A quick Google search suggests folks just let the edges go extra golden brown.