Sift the cocoa and powdered sugar together in a bowl.

Add the crumbs, mixing well

Add the butter and toss with a fork until the crumbs are completely coated.

Spray the bottom of the quiche pan and spread 2/3 of the crumbs (200 grams or 7 ounces) evenly over the bottom of the pan.

Distribute evenly against the sides of the pan.

Press them firmly against sides

and the remainder (160 grams or 5 2/3 ounces) on the bottom.

Finished crust.

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