For the crust, beat the eggs with olive oil and melted butter. When you get a nice emulsion, add salt, pepper, psyllium, coconut and sunflower seed flours. Work the dough with your hands.
Grease an 11-inch pie pan with some butter. Create a ball of dough and place it in the middle of the pan. Press with your palms and then work with your fingers to create the crust that covers the bottom and sides of the pie pan.
Stub the dough with a fork to prevent it from deforming and place it in the oven. bake for 10 minutes at 200ºC.
In a deep frying pan, melt the butter and mix with olive oil. Saute chopped garlic in it and add the pancetta cubes and mushrooms. Stir and let the mushrooms release the liquid. Add all the spices and sesame seeds.
In another bowl mix the sour cream with eggs and grated goat cheese. When the mushrooms are soft and most of the liquid evaporated, set it aside and let it cool down a bit. Then mix it with sour cream and eggs mixture.
Pour this mixture into a half baked crust and return to the oven. Decorate with stripes of pickled red paprika. Bake for another 25 minutes at the same temperature.
The pie is equally delicious hot or cold so you can enjoy it even the next day!