Carnivore Quiche with Crust

STEP 1: Mix the dough

1. In a small dish, sprinkle ½ tsp gelatin over 1 tbsp cold water.

2. Let sit 2 minutes, then add 1 tbsp hot water (not boiling) and stir until dissolved. Set aside to cool slightly.

3. Cream the softened fat (butter, or butter plus a little lard/tallow) until smooth.

4. Mix in the egg until fully incorporated.

   

5. Add the dry ingredients (milk powder, egg white protein powder, salt) and mix until a soft dough forms.

6. Add the dissolved gelatin and mix until evenly distributed. The dough will be slightly sticky, but pressable.

   

STEP 2: Mold the crust

1. Lightly grease the pie dish.

2. Press dough into the base first, then press it up the sides.

3. Make the sides noticeably thicker than the base. Aim for about 25–30% thicker at the walls.

4. Square off the top edge and firmly compress the sides. The more compact the sides are, the better they hold.

5. Place the filled pie dish in the refrigerator for 30–45 minutes, or until the dough feels firm and cold throughout.

   

6. If you’re in a hurry, freeze for 15–20 minutes, but do not let it freeze solid. This step delays fat melt long enough for the proteins and gelatin to set in the oven.

STEP 3: Prep the weights

1. Preheat the oven to 350°F (175°C).

2. Cut a piece of parchment large enough to cover the crust and go up the sides.

3. Press the parchment into the chilled crust so it hugs the walls.

4. Fill with pie weights all the way up to the top edge of the crust.

5. The goal is not just to weigh down the bottom, but to hold the sides in place.

   

STEP 4: Two stage blind bake

1. Stage A

   Set the shape -Bake at 350°F for 10 minutes with the parchment and weights in place.

2. Stage B

   Dry and firm the crust -Carefully remove the parchment and weights. If the sides look slightly slumped, gently press them back up with the back of a spoon while the crust is warm.

3. Pour off any excess melted butter.

4. Return the crust to the oven for 6–8 minutes, until the surface looks set and matte. You want the crust partially baked, not deeply browned.
   

STEP 5: Prepare the filling

1. In a large bowl, crack the eggs and whisk until fully combined and smooth.

2. Add the softened cream cheese (if using) and whisk until no lumps remain.

3. Pour in the heavy cream and add the salt, whisking gently just until incorporated. Avoid overmixing to keep the custard tender. Avoid over-whisking to prevent excess air.

   

STEP 6: Assemble the quiche and bake

1. If using cooked meat, evenly distribute it over the blind-baked crust.

2. Sprinkle the shredded cheese over the meat, if using.

3. Slowly pour the egg mixture into the partially baked crust, allowing it to settle evenly around the fillings.

   

4. Gently tap the pan on the counter once or twice to release any trapped air bubbles.

5. Place the quiche in a 350°F (175°C) oven.

   

6. Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle but is no longer liquid.

7. If the crust edges begin to brown too quickly, loosely cover them with foil for the remaining bake time.

8. Remove the quiche from the oven and let it rest for 15 to 20 minutes. This allows the custard to fully set and ensures clean slices.

   

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