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.

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.

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.