Preheat the oven to 200 degrees.

In a large bowl add the hazelnut meal, almond meal, coconut flour and a pinch of salt.

Mix these ingredients together until they are well combined.

Cut the butter into small cubes and add it to the dry mixture along with the olive oil.

Rub the butter and olive oil into the dry mixture with your finger tips. Continue to do this until the mixture resembles bread crumbs.

Then tip the mixture into a greased pie tin and press it firmly into the bottom.

Work your way around the side of the pie tin with your fingers pressing the mixture so it comes up the sides and forms the crust.

Make sure the corners of the pie tin aren’t too thick and that you have the same thickness around the entire base.

Blind bake the pie base in the oven for 10 minutes at 180 degrees.

Once the pie base has come away from the edge slightly and has gone a light brown it is ready.

While the pie base is blind baking cook the mushroom and onion mixture.

To a fry pan add the mushrooms, onions, thyme, splash of olive oil and a pinch of salt and pepper.

Cook for 10 minutes until the mixture has softened.

Add this mixture to the pie base, spreading it so it covers the entire base.

Now pour the beaten eggs over the mushroom mixture and top with some more grated cheese.

Cook in the oven at 180 degrees for 20 minutes

. You’ll know it’s ready when the egg mixture has set and your pastry has gone a nice golden colour.