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

​

• 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

250 g (9 oz) soft biltong or salami

250 ml cream (1 cup)

4 yellow yolks

1 cup cream

​

• In a large bowl, whisk together eggs, cream, 1/2 teaspoon salt, teaspoon pepper, than add biltong and stir.

• Pour  mixture on quiche crust and sprinkle with paprika

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