Low carb blue cheese, bacon and veggie pie


Serves 4

This pie has a super simple, easy to make crust which works really well with most fillings. You can vary the veggies, depending on what you have or what is seasonal.



  • 150g almond meal
  • 1 egg
  • 1 Tbs coconut flour
  • Salt and pepper to taste


  • 30g butter for frying
  • 4 slices bacon, chopped
  • 2-3 cloves of garlic, crushed
  • 2 cups sliced mushrooms
  • 2 medium zucchini
  • 150mls cream
  • 100g blue cheese or other strong flavoured cheese, crumbled or grated
  • 4 large eggs, lightly beaten
  • 1 tsp dried thyme, or other herbs, optional
  • Black pepper and a little salt, depending on which type of cheese you use



Grease a 24cm pie dish or flan dish and place a piece of baking paper in the bottom, with a bit coming up the sides to make the flax easier to remove when cooked.  

Mix all the ingredients together and place in the baking paper lined flan. Place another piece of paper on top of the mixture and press out to fit the dish, coming up the sides about 2-3cm.

Bake at 180 degrees for 15 minutes, remove from oven.


Heat the butter in a frypan and gently fry the bacon and veggies until soft and cooked, and any water has evaporated.

Remove from heat and allow to cool.

In a large mixing bowl beat the eggs and cream, pepper, (salt if using) and the thyme. Add the cheese and cooked veggies and pour evenly over the base.

Bake at 180 degrees for about 30 minutes or until the centre is cooked. Do not overcook.

Serve with a big salad or steamed veggies.


* You could swap out zucchini for steamed broccoli, or you could add spinach instead.

Or try a similar version using smoked salmon as below.


Smoked Salmon Pie


Use the crust recipe as above and pre-bake as above.


  • 100g smoked salmon, torn or sliced into bite sized pieces
  • Handful of baby spinach
  • 2 cups sliced mushrooms
  • 1 medium zucchini sliced or grated
  • 1 tsp dried dill
  • 150mls cream
  • 100g tasty cheese or other strong flavoured cheese, grated
  • 4 large eggs, lightly beaten
  • Black pepper and a little salt


Lay the baby spinach in the bottom of the pre-baked crust then top with the veggies and smoked salmon.

Beat the eggs, dill, cream and seasoning together and pour over the veggie mix.  Scatter the grated cheese over the top and bake at 180 degrees for about 40 minutes or until the cheese is golden and the centre cooked through.