Purple Cauliflower Mushroom Paleo Quiche
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5 from 14 votes

Purple Cauliflower & Mushroom Paleo Quiche

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins


For the crust

For the filling

  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • 1/2 cup full fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs


For the crust

  • Heat oven to 400 degrees F.
  • Grease a 10 inch quiche pan with cooking oil.
  • In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  • Add an egg, avocado oil, and water, and mix together until a dough forms.
  • Press the dough into the pan until evenly flattened out on all sides.
  • Bake for 10 minutes until golden.

For the filling

  • Heat avocado oil in a skillet over medium high heat.
  • Add onion, and cook stirring until softened, about 5 minutes.
  • Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  • Take off heat and stir in thyme.
  • Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  • Add cauliflower, close the lid and let steam for 7 minutes.
  • Drain the cauliflower and let cool for 5 minutes.
  • Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  • Add eggs and pulse a few times until they are well mixed in.

For the quiche

  • Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  • Pour the blended cauliflower over the mushrooms.
  • Bake for 30-35 minutes, until the center of the quiche is set.