Gorgeous colours!
Gorgeous colours!

What you need:

1 teaspoon crushed black pepper
1 spoon of coconut oil, butter or ghee (for frying)

For the Crust
1.5 cups almond flour/ground almonds
3 eggs

1/4 teaspoon baking powder
4 tablespoons extra virgin olive oil or walnut oil

1 clove of crushed garlic (optional)

For the Filling
2 free range chicken breasts
1 red onion
1 tablespoon of  sun dried tomatoes
1 head of broccoli
1 cup grated strong hard cheese such as cheddar
3 eggs (free range)
1.25 cups  full fat cream or quark
1/2 teaspoon salt

What to do:

Pre-heat the oven to about 350F (180C).

Add all ingredients for the crust into a bowl and mix them until it’s a very thick paste/dough.

Form the dough into a ball and place in the middle of a greased pie pan, and then press it out until it covers the bottom and edges.

Using a fork, make a few holes in the dough. Place in the oven and pre-bake for 20 minutes.


Increase the temperature to around 390F (200C).

Cut the chicken and sun dried tomatoes into small pieces, and slice the onion.

Fry (coconut oil/butter/clarified butter/ghee) with a bit of salt and pepper

In a bowl, beat the eggs, cream, salt and black pepper (and garlic if desired)

The pie

Spread the chicken, tomatoes and onion mix and the grated cheese evenly over the pre-baked crust.

Pour over the egg and cream mixture and make sure it fills up every little space to bind it all together, and then place pieces of broccoli on top.

Put the pie back in the oven and bake for another 30-40 minutes (it should have a really nice golden colour by then).

Let cool for a while before serving, and serve with a crispy, fresh, salad on the side. Serves well cold too!

Keeps in the fridge and tastes great cold too!
Keeps in the fridge and tastes great cold too!


Let me know what you think! Maybe you can try other ingredients and flavours! I fancy making a pizza inspired version! Watch this space!

Big love, small tummies!

Jill – The Fat Controller

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