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Whole Wheat Nut Cheddar Crust for Quiche

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“From The Big Book of Breakfast, 2003, by Maryana Vollstet. This crust is used for a salmon and cheddar quiche in the book, but could be used with other savory fillings as well.”
READY IN:
20mins
YIELD:
1 9-inch crust
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit. In a medium bowl, combine all ingredients and mix well. Set aside 1/2 cup for topping the quiche. Using fingers, press remaining mixture into the bottom and up the sides of a 9-inch pie plate. To partially bake the crust, bake it for 10 minutes. Cool on a rack.

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