I haven't tried myself, at least not with a quiche. (I make gluten free mini meat pies) But my aunt made one while visiting and I think almond flour was used. I have the cup for cup gluten free flour stockpiled in my pantry so I use that mostly, unless I'm making baked sweets then I use coconut.
Crepes can be difficult.
It's good to keep in mind a little batter goes a long way. A crepe maker helps too, but gently spreading the batter thin around the pan has a similar effect.