Here's a low-carb crust I came up with - it's a little chewy, but it's good!
(I used this recipe for one 10" sugar free pumpkin cheesecake, and it was YUMMY)
Substitute roasted oatmeal for 75% of the crumbs called for in your recipe, and
make the other 25% roasted pecans.
To roast, spread the raw oatmeal (don't use instant, it's processed!), and nuts on a cookie sheet, bake in a 450 degree oven for about 5 minutes or so. Watch closely so the nuts don't burn, shaking the pan to toss and flip the oatmeal and nuts. Put the roasted oatmeal and nuts in a food processor and process until finely ground.
Let cool, and then mix with whatever measure of "butter" the recipe calls for. Toss in 1 T of granulated Spenda that measures like sugar (the sugar-free type, not the 1/2 spenda 1/2 brown sugar stuff), a good dash of cinnamon.
Spray your pie plate with Pam, and then press the crust into the bottom. Bake for 5-7 minutes at 350 degrees, then cool before adding your filling.
You could use savory spices instead of Spenda and cinnamon for a quiche.
One day at a time..