I am definitely on the Cauliflower Band Wagon and wanted to try out a crust from the roasted cauliflower I have been using for those faux Shepherd's Pies. I had given up on crusted quiches years ago. This cauliflower-based lining is not at all like a dough, but it hangs together well and stayed quite smoothly with the quiche when cutting the slices. —Brian Coppola
Crust: Quarter the head of cauliflower and arrange on a parchment-covered baking tray. Drizzle generously with EVOO and sprinkle with spices. Roast for 30 minutes at 450F until toasty brown.
Filling: Lightly caramelize the onions in EVOO. Add the pepper and heat thoroughly, then add the broccoli. Stir over medium heat for 10-15 minutes. Add black pepper. Remove the mixture from the heat and cool slightly.
Crust: When it is ready, cool the cauliflower slightly and add the pieces to a food processor. Process to a fine consistency and add the cheese and the egg. Process to smooth. The consistency will be rather like a thick mashed potato and not dough.
Crust: Press the cauliflower mixture into a baking dish that has been sprayed with oil. Make a crust ridge and press to flatten with your hand. Bake at 400F for 20 minutes until golden brown. Remove and reduce the oven to 350F.
Filling: Wisk the eggs with the heavy cream, then add the cheeses. Add the cooled vegetables and the bacon. Mix well.
Assembly: When the crust is just warm to the touch, add the egg mixture and spread evenly. Bake for 30 minutes at 350F, until completely firm.