Hi Kim,

Whenever I make a savory cheesecake, I use the following recipe, pressed into a 9-inch springform pan. Maybe you could try it as a base in your quiche dish or pie plate.

SAVORY NUT CRUST

3/4 cup finely chopped nuts
3/4 cup finely crushed Ritz or Wheat Thins
1 tsp. dried herbs of choice
3 Tbsp. melted butter

Mix well; press into bottom of dish.

Bake at 325 degrees F / 10 minutes.

Let cool on rack while proceeding with recipe.