If I don’t say so myself, blue cheese, bacon, and mushroom pie is the most incredible tasting pie I have ever made. It’s healthy, low carb, gluten free, and grain free. And it’s only 3g net carbs per slice.
This simple pie uses my grain-free pie crust that doesn’t even need rolling out – see how below.
Blue Cheese, Bacon, And Mushroom Pie
A simple yet tasty and blue cheese, bacon, and mushroom pie is a rustic family dish perfect for winter family meal or brilliant for a summer’s picnic.
It is sturdy enough to survive the school lunch box too!
My trick to ensuring the filling is evenly spaced, is to pour the blue cheese mixture onto the baked pie crust first, then sprinkle over the cooked bacon, garlic and mushrooms. It works every time.
If you don’t like blue cheese (what is wrong with you) you can always swap it out for your favourite cheese. You can also swap the bacon for pancetta or another flavoursome meat. This would even work with pepperoni slices too.
If you love pies, you may want to look at my recipes for spinach and feta pie (with a quick cooking video), crustless bacon and egg pie, chicken and leek pie or my salmon quiche.
Who ate all the pies? I will - blue cheese, bacon, and mushroom pie. 3g net carbs per slice!!!All are easy to make and are brilliant for leftovers. I often will make one of these pies for school lunches, then I am ready for the week ahead.
Serve the blue cheese, bacon and mushroom pie with a leafy green salad and homemade mayonnaise.
Blue cheese, bacon, and mushroom pie
Blue cheese, bacon, and mushroom pie
Ingredients
Blue Cheese Bacon Mushroom Pie Crust
- 150 g almond meal/flour
- 1 egg
- 1 tbsp coconut flour
- salt and pepper to taste
Blue Cheese Bacon Mushroom Pie Filling
- 30 g butter for frying
- 2 cloves garlic crushed
- 4 slices bacon diced
- 400 g mushrooms quartered
- 125 ml heavy cream
- 100 g blue cheese or your favourite cheese
- 4 eggs - medium lightly beaten
Instructions
Blue Cheese Bacon Mushroom Pie Crust
- Mix all the ingredients together with a fork. You can watch a short video here.
- Grease and line a 24cm/ 9.5 inch pie/flan dish.
- Place the pie crust onto the lined dish. Place a piece of baking paper on top and smooth out the pie crust with the back of your hand or a glass tumbler. Remove the top baking paper.
- Make holes all over the base with a fork. This will help the pie crust bake evenly and brown beautifully.
- Bake at 180C/350F for 15 minutes. Remove from oven
Blue Cheese Bacon Mushroom Pie Filling
- Heat the butter in a frying pan and gently fry the garlic, bacon and mushrooms until soft and cooked and any water has evaporated.
- Remove from the heat to cool down.
- In a mixing bowl, mix the lightly beaten eggs, heavy cream and blue cheese. Pour over the cooked pie crust.
- Place the bacon, garlic and mushroom mixture evenly into the egg mixture
- Bake at 180C/350F for 20-30 minutes until cooked in the centre, but do not overcook.
What other flavours or ingredients would you add to the blue cheese, bacon, and mushroom pie? Is there a family favourite pie you would like me to convert to be low-carb friendly?
If you are new here, why not head over to my closed Low Carb Support Group. It’s free and we’re a friendly bunch. See you there.
Tennille says
April 17, 2019 at 7:24 pmI made this in the weekend & it is delicious however my crust came out chewy. What am I doing wrong? I’m keen to make it again because it is so delicious.
Libby www.ditchthecarbs.com says
April 20, 2019 at 10:54 amDid you bake the crust first? Perhaps it needed a few extra minutes?
Kendra says
October 13, 2018 at 9:52 amCan the blue cheese be substituted with mozzarella?
Libby www.ditchthecarbs.com says
October 13, 2018 at 7:53 pmThat might be a nice substitution. The blue cheese is to give the pie a real punch of flavour, but if that’s not to your liking then mozzarella will work. Or any other favourite cheese. It’s quite an adaptable recipe.
Kim says
October 2, 2018 at 10:09 amHiya. OMG this looks amazing. My only problem is that I can have cream. Could you sub this out for something else?
Thanks
Kim
Libby www.ditchthecarbs.com says
October 3, 2018 at 7:50 pmYou could probably omit the cream entirely, however, the pie may turn out a little more solid than mine.
Carrie says
September 2, 2018 at 12:31 amWe don’t like mushrooms. But this sounds delicious. Gonna figure out how to modify it using maybe spinach.
Emily Hughes says
April 29, 2019 at 7:58 pmHi,
We are the same so omit the mushrooms and wilt some spinach in the pan with the bacon in just at the end. Comes out just fine. Good luck and enjoy !!
Swe says
March 20, 2018 at 1:16 pmLibby..hats off to you and your out of this world keto recipes. I made this pie yesterday and OMG it was so delicious that i went above my macros just to eat one more slice and I dont even regret it😍The crust was just perfect and so was the filling .. I enjoyed it with a hot cuppa tea and just instantly went to food heaven😁!!!! Thanks again for this delicious recipe !!
Libby www.ditchthecarbs.com says
March 20, 2018 at 2:51 pmYAYYYYY – thank you for such a lovely review. You clearly have the same taste buds as I do. You simply can’t go wrong with bacon and blue cheese 😇
Jane says
February 23, 2018 at 2:41 amI’m veggie so I used two Quorn gammon steaks instead of the bacon which added two carbs to the whole pie. This isn’t just good. It’s an outstanding recipe. I’ve been low carb for a long time and it’s ages since I tried a new recipe that I know I’ll make again and again. Thank you . Thank you. Thank you!
Libby www.ditchthecarbs.com says
February 23, 2018 at 12:30 pmJane, you have just made my day. Thank you for such an amazing recipe review 🙂 xxx
Annette says
June 18, 2018 at 8:04 pmI don’t eat pork (it doesn’t agree with me), so I replace the bacon with smoked chicken, works really well. This is one of my go to recipes for when I need a lunch that doesn’t require eating. I take what I need and freeze the left-overs, so it’s an even easier lunch for other times.
RHONDA KING says
February 18, 2018 at 5:52 pmI made this without the crust. I just lined a disposable pie pan with parchment paper and added the ingredients. It turned out great!
Mary wood says
February 7, 2018 at 7:12 pmSo good! Will definitely make again. Thank you.
Jody Birnie says
January 21, 2018 at 8:52 amAny idea how this freezes? Sorry if this question has already been asked I did have a look. Looks so delicious going to make it tomorrow!
Jane says
February 28, 2018 at 2:41 amI have frozen a couple of slices and they were still pretty good when defrosted and warmed in the oven.
valerie says
January 6, 2018 at 5:26 amReally did not care for the crust – too mealy/granular. Has anyone tried this recipe substituting fat head dough for crust?
Cam says
October 1, 2017 at 11:04 pmHi! I made this pie last friday and it was amazing!! It was meant for Saturday’s pic nic lunch but it didnt survive hahahah. One question, can i use milk instead of the cream? Or any other replacement? Thanks!
Harry says
October 21, 2017 at 2:38 pmI used 2 tablespoons of coconut cream, then filled the rest of the 1/2 cup measure with full-fat coconut milk – it worked perfectly. That’s my standard substitution for heavy cream since I have a casein allergy.
You could also use a mild-flavor yogurt if you have some of that on hand. The ‘heavy cream’ part isn’t picky.
Angela says
September 2, 2017 at 8:49 pmThis has got to be one of the best low carb dishes I’ve ever tasted and was surprised at how easy it was to prepare! I used cheddar and a bit of goats cheese in the filling. It was divine! Definitely making by this again! Thanks for the awesome recipe!😘😘😘
Libby www.ditchthecarbs.com says
September 4, 2017 at 9:17 amMy motto is Real food, Real easy. I don’t have time to mess about with fiddly dishes, and I’m sure other families don’t either. I want families to use my recipes as their new family favourites. I am so happy you love this pie, and even made your own adaptations. I love that. 🙂
Donna says
August 29, 2017 at 2:38 pmFYI – The short video did not load after watching the Lego ad. Not sure if the link is broken or what.
Libby www.ditchthecarbs.com says
August 30, 2017 at 1:01 pmI’m afraid there isn’t a cooking video with this recipe unfortunately. You may have clicked on an advert?
Leeanne says
August 22, 2017 at 6:06 pmFabulous! I had all the ingredients so I made it today. I am so happy with the base. It held up so well that i could pick up a slice and eat with my hands! It tasted great. Will make a few variations for my kids, who sadly hate mushrooms. I’m going to slice it up and freeze portions for my work lunches. Great recipes Libby. I’m a regular on your website.
Libby www.ditchthecarbs.com says
August 23, 2017 at 11:03 amHey thanks Leanne, what a lovely review – both of this recipe and my website. 🙂
Mary says
August 21, 2017 at 3:32 amJust made this morning. I used silicon baking cups and made 12 individual “pies”. Now I can freeze them and heat for work in the mornings. (I had to try one when they came out of the oven. Delish.)
Joanna says
August 14, 2017 at 1:53 pmCan you suggest a substitute for almond flour for someone with tree nut allergies (all tree nuts) ? It is the go to for so many low carb recipes I have no idea how or what to use in its place.
Libby www.ditchthecarbs.com says
August 14, 2017 at 4:22 pmI have just started a new category for coconut flour recipes, click here to see them all. They are recipes either made with coconut flour, or which have a conversion to use coconut flour in place of almond flour.
Brigitte says
August 20, 2017 at 11:17 pmI just found quinoa flour in the shop, can you replace almond flour with that?
Libby www.ditchthecarbs.com says
August 21, 2017 at 5:03 pmNot really. Quinoa is quite high carb and behaves differently to almond flour. Sorry, I don’t think that’s the answer you wanted 🙁
L.c. says
August 28, 2017 at 12:33 amWhat about hemp seeds instead?
Dominique says
August 12, 2017 at 11:53 pmIt was absolutely delicious! I will certainly do it again. Thank you!
Lori Laier says
August 3, 2017 at 1:13 amI made this pie last night exactly as written and it was wonderful. I actually added some Mobay cheese to it too (half goat, half sheep milk cheese). Thank you for the recipes!!
Jacky says
July 27, 2017 at 8:38 pmThis looks fabulous. .next on the menu to trial