Step 1

(If making your own "riced" cauliflower) Chop up 1 head of cauliflower into florets or use pre-cut florets, and working in batches, place them into a food processor. Pulse each batch until the consistency resembles a crumbled rice.

Step 2

Preheat the oven to 425ºF and grease a 9-inch pie pan with oil or butter and set aside.

Step 3

Heat the olive oil in a skillet over medium-high heat and add the riced cauliflower. Cook, stirring occasionally, for about 4 minutes until it begins to brown.

Step 4

Place the cauliflower into a large bowl and let it cool for about 5 minutes before adding the parmesan cheese, garlic powder, salt, and pepper. Stir the ingredients together and then add the beaten egg, stirring to combine completely.

Step 5

Using your fingers firmly press the cauliflower mixture into the bottom and sides of the prepared pie dish.

Step 6

Bake the crust for 10 to 12 minutes, or until it begins to turn a golden brown.

Step 7

While the crust is baking prepare the quiche filling by whisking together the eggs, heavy cream, milk, salt, and pepper together. Pour the mixture into the pre-baked crust.

Step 8

(If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).

Step 9

Decrease the heat to 350ºF and cook the whole quiche for 40 to 55 minutes until the center is set (see notes below if crust begins to burn) and a knife inserted into the center comes out clean.

Step 10

Let the quiche sit for 10 minutes to continue firming up before slicing it to serve.