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Keto cheese pie with chanterelle mushrooms

This delectable flavour-packed cheese and chanterelle pie makes a perfect vegetarian keto meal. A quick and spectacular treat that packs really well for a picnic, complements your summer buffet or turns a dull weekday dinner into a real feast.

4 servings

Ingredients

Pie crust

  • 1 cup (4 oz.) almond flour
  • 1⁄3 cup (12⁄3 oz.) sesame seeds
  • 1⁄3 cup (11⁄4 oz.) coconut flour
  • 1 tbsp ground psyllium husk powder
  • 1 tsp baking powder 1⁄2 tsp salt
  • 1 egg
  • 1⁄4 cup water
  • 2 tbsp light olive oil

Filling

  • 10 oz. mushrooms, chantarelles
  • 2 oz. butter, for frying 1 tsp dried thyme salt and pepper
  • 4 eggs
  • 11⁄3 cups heavy whipping cream
  • 1 cup (23⁄4 oz.) shredded Parmesan cheese

Instructions

  1. Preheat the oven to 365°F (185°C).
  2. Mix all ingredients for the pie crust in a food processor for 1-2 minutes, until you get a firm dough. If you don’t have a food processor, just knead the ingredients together in a bowl using either a fork or your hands. Let rest in the refrigerator for 5-10 minutes.
  3. Roll out dough, about 1/4″ (1/2 cm) thick, between two sheets of parchment paper. You can also spread out the dough with well- oiled hands or a spatula directly in a non-stick pie pan. If you use a springform pan, place parchment paper between the ring and the bottom to make it easier to losen the baked pie.
  4. Clean mushrooms and fry in butter until golden. Add thyme, salt and pepper to taste. Whisk together the rest of the ingredients and pour into the pie crust.
  5. Add mushrooms. Save a few pretty ones for decoration / serving. Bake for 30 minutes or until the pie gets a nice golder color and the filling is set. Allow to cool for a few minutes before serving.

Tip!

This pie can be prepared in advance and it stores well in the freezer.

Thaws best at room temperature and you can gently reheat in a microwave or in the oven on a low temperature. Protect the edges with aluminium foil so it doesn’t get burnt if you reheat it in the oven.