Breakfast · Gluten Free · Main Meals · Recipes · Snacks · Starters

Savoury Cheesecake 

Savoury Cheescake 

So… Is this a cheesecake or just a quiche in a different tin, I don’t know! Regardless, it’s an easy dish that is sure to be a family favourite. It is also easily transportable because the base is nice and strong. I threw whatever I had in the fridge in there, play with the combinations.

Equipment required 

1 lrg springform tin 

Small frying pan

Mixing bowl 

Baking paper 

Shopping list 

2 cups of ground almonds, I used skin on 

7 eggs 

1/2 cup of grated cheese 

1/2 cup of cream 

Large handful of cooked chicken, chopped 

Large handful of roasted fennel 

1 small bunch of chives and parsley 

6 rashes of streaky bacon 


Method to the madness 

Preheat the oven to 180C 

Mix the almond with one egg and some seasoning in the mixing bowl, line the tin with baking paper and press the base in firmly and evenly – place in the oven for about 10 minutes

Meanwhile, wash out the mixing bowl briefly and add in 6 eggs and the cream, whisk well

Add in the remaining ingredients apart from the bacon, mix well 

Heat the fry pan to a medium high heat and cook the bacon until nearly crispy 

Remove the base from the oven and place the egg mixture on top, lay the cooked bacon on top 

Place the cheesecake into the oven and cook for about 20 minutes, until it is just set in the middle 

Serve alongside your fav low carb side or just eat it on its own



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