Don:

I have a recipe at home for a sweet nut crust that I bet could be adapted to
savory for a quiche. I will look it up for exact proportions tonight. In the
meantime, I recall it would involve some kind of  melted shortening (butter
or lard)a little egg white and ground nuts pressed into a quiche dish with
wet fingers then baked for around 10 minutes in a hottish oven.

Amanda