1 small head cauliflower, cut into small florets - about 4 cups of cauliflower rice)

50 g (2 oz) grated Parmesan cheese

1 large egg

½ tsp dried oregano

¼ tsp garlic powder

salt and freshly ground black pepper

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• Preheat oven to 220°C (425°F).

• Spray a 20 cm (8") round baking pan with non-stick cooking spray. Set aside.

• In a food processor chopped the florets into small pieces similar to rice.

• Transfer cauliflower to a bowl and microwave on high for 8 min. Wait for the cauliflower to cool about 10 min or longer so as not to burn your hands when squeezing the liquid out. 

• Place the cauliflower in a tea towel and twist it to squeeze as much liquid as you can, about 1 cup of liquid. 

• Transfer dry cauliflower to a bowl, add Parmesan cheese, egg, oregano, garlic powder, salt and pepper and mix until a dough forms.

• Transfer cauliflower mixture to the baking dish, smoothing it out with your hands and making sure to spread it evenly to cover the bottom and the sides of the dish.

• Bake in a middle shelf of the pre-heated oven for about 15 to 20 min, until the edges are brown and the overall crust is golden.

• Transfer to a rack and allow to cool while you prepare the quiche filling.

 

Filling

1 leek halved and thinly sliced

250 g (1/2 lb) asparagus

60 g (2oz) butter

4 large eggs yolk

1 cup cream

Ground nutmeg

1 cup shredded Gruyere cheese (125 g)

Salt and black pepper

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• Add butter to a pan and cook leeks and asparagus for about 8 min till soft.

• In a large bowl, whisk together eggs, cream, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg.

• Pour egg mixture on quiche crust and distribute the asparagus evenly on top and sprinkle with cheese.

• Bake until center of quiche is just set, about 30 minutes. Let stand 15 minutes before serving.

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TIPS

* Very important to squeeze as much liquid as possible from the cauliflower, does not have to be absolutely dry like flour, but not too wet.

* You could use 2 eggs instead of the 4 egg yolks for the filling. But it will be less creamy