Heat oven to 425 degrees Fahrenheit. In a mixing bowl, combine dry ingredients (Bob's Red Mill Low Carb Baking Mix and salt). Cut in shortening until pea sized balls are formed. Sprinkle water one tablespoon at a time and mix in lightly with a fork. Let dough ball rest for 5 minutes. Cut ball in half and form into 5-6 inch pancake shapes. Roll each crust out using the Bob's Red Mill Low Carb Mix as your flour to coat the counter surface. Place the dough in pie tin. Fold or crimp crust edges as desired. Using a fork, score the bottom of the crust or use pie weights.
Bake the crust for 10-12 minutes at 425 degrees Fahrenheit.
Pour Quiche filling, bake as directed until done.
Bob's Red Mill Low Carb Pie Crust for Low Carb Quiche