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!!!Click To TweetAll 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
This is the perfect pie for winter dinners or a summer picnic. Packed with blue cheese, bacon, and mushrooms makes this pie an incredible tasty and sturdy. if you don't like blue cheese, simply swap for your favourite cheese.
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 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.
Subscribe now to receive your FREE copy of Top 10 low carb recipes eBook, my newsletter and secret discount codes for subscribers only. 
Angela says
This 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
My 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
FYI – 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
I’m afraid there isn’t a cooking video with this recipe unfortunately. You may have clicked on an advert?
Leeanne says
Fabulous! 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
Hey thanks Leanne, what a lovely review – both of this recipe and my website. 🙂
Mary says
Just 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
Can 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
I 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
I just found quinoa flour in the shop, can you replace almond flour with that?
Libby www.ditchthecarbs.com says
Not 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
What about hemp seeds instead?
Dominique says
It was absolutely delicious! I will certainly do it again. Thank you!
Lori Laier says
I 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
This looks fabulous. .next on the menu to trial