Crust

• 350 g cauliflower florets, riced
• 120 ml (40 g) shredded Parmesan cheese
• 1 large egg
• ½ tsp salt
• ¼ tsp ground black pepper

Filling

• 170 g smoked deli ham, cubed or diced
• 240 ml (110 g) cheddar cheese, shredded
• 5 large eggs
• 80 ml heavy whipping cream
• 2 garlic cloves, minced
• salt and pepper

Instructions

Crust

1. Place the riced cauliflower in a microwave-safe bowl and cover tightly with plastic wrap. Cook on high for 8 to 10 minutes, until very soft. Set a tea towel in a strainer in the sink and drain the cauliflower through the tea towel.
2. Once cool enough to handle, gather the ends of the tea towel together and squeeze out as much liquid from the cauliflower as possible. Transfer to a large bowl and preheat the oven to 350°F (175°C).
3. Stir in the rest of the ingredients, until well combined. Grease a glass or ceramic pie plate and press the cauliflower mixture into the bottom and up the sides. Bake 10-15 minutes, until just firm to the touch.

Filling

1. Maintain oven heat at 350°F (175°C) and scatter the ham and cheese over the bottom of the crust.
2. In a large bowl, whisk together the eggs, cream, and garlic until well combined. Season lightly with salt and pepper and pour into the crust.
3. Bake 45 to 50 minutes, until the center of the quiche is just set. Remove and let cool 15 minutes before serving.