Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust from Cookie + Kate
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Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and up the sides (if you are using a cast iron skillet, make sure the dough goes at least 1¼ inch up the sides). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.
Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or large tart pan with cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.