Preheat the oven to 400 °F (204°C).
Prepare the crust. Whisk two eggs in a small bowl. Combine butter, oregano and salt in a second bowl. Pour the eggs into the butter; whisk to combine. Slowly add coconut flour and stir until a dough forms. Press the dough together to form a ball. Grease the pie plate; spread the dough from the center out to the edges. Make it even. Prick the bottom multiple times with a fork. Prebake the crust for 10 minutes, it should be just barely golden brown. Remove from oven.
2 whole eggs, 1/2 cup butter, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 3/4 cup coconut flour
While crust is baking, saute mushrooms in butter for 5 minutes. Add onion and garlic, continue cooking until soft.
1 tablespoon butter, 1 cup chopped mushrooms, 1 medium red onion, 2 cloves garlic
Add the meat to the skillet and lightly brown. Toss meat with basil in the last minute or so of cooking.
1 1/2 pounds ground beef, 1/2 cup fresh basil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Transfer cooked meat to a large mixing bowl and mix in eggs.
2 whole eggs
Pour mixture into the crust. Sprinkle optional cheese on top. Return to the oven for 15 to 20 minutes, until the cheese melts.
1 1/2 cup shredded cheese
Let the pie sit to cool and rest for 10 minutes. Slice into 6 portions and serve warm.