This paleo mushroom quiche is easy and scalable—you can double it or halve it depending on how many people you want to feed.
This paleo mushroom quiche recipe is definitely for mushroom-lovers. If you’re not in that category, you can play with the ingredients to make a variation you’ll enjoy!
One of the great things about cooking with eggs is that you can add just about any spice to the dish and end up with a delicious result. Try spices like cumin, dill, chervil, thyme—mix it up!
PALEO MUSHROOM QUICHE
- 12 Eggs
- 4 oz Mushrooms (certified GF)
- 2 Tbsp Capers
- 1/2 Cup Ghee (melted)
- 1/2 Cup Almond Flour
- 1/2 Tsp Baking Soda
- 1 Tsp Basil (dried)
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- Preheat oven to 350.
- In a large bowl, whisk eggs. Add almond flour and baking powder and whisk a bit more.
- Melt ghee, chop mushrooms, and add to eggs. Add capers and stir vigorously.
- Pour into 9×13 baking dish. Bake at 350 for 40 minutes or until done in the center.
LET’S TALK MUSHROOMS!
I highly recommend using certified gluten free mushrooms for this recipe. Mushrooms aren’t grown like ordinary vegetables. A regular vegetable grows from a seed you plant in the dirt. Mushrooms, on the other hand, are fungi and they grow from spores.
Spores, unlike seeds, have to rely on something else for sustenance, as they have none of their own. The nutrients used to support spore growth are typically grains, sawdust, liquid, straw, etc. It doesn’t stop there.
The mushroom spores in conjunction with the chosen form of sustenance are called “spawn.” It’s a similar concept to the starter people use for sourdough bread.
Mushrooms can grow with only the spawn (a single form of sustenance). However, most growers apply the spawn to a growth medium, called a substrate, because it yields a better harvest of mushrooms.
The type of substrate depends on the nutritional needs of the specific mushroom you’re trying to grow, so it could be many things to include compost, cardboard, wood chips, straw, and (you guessed it) GRAIN!
Grains are the perfect growing medium for mushrooms and are often used both in spawn and in the substrate. At the very least, it makes me concerned about cross-contamination.
But my opinion is that eating a food grown in a bed of grain is probably ill-advised. So to be safe, I personally use only certified gluten free mushrooms.
Like what you just read? Want more?
- Subscriber-exclusive tips and insights
- Latest blog content
- Free cheat sheet for deciphering gluten free labeling
- A bonus food journal for tracking food triggers