Cheesy Vegetable Quiche with Cauliflower Crust

Preheat the oven to 450ºF (232ºC). Spray an 8″ or 9″ pie dish with non-stick spray and set aside.
Cut cauliflower into pieces, removing as much stem as possible and keeping the florets. Rinse the florets in a colander, place in a food processor, and pulse florets until they resemble corn meal.
1 medium head of cauliflower
Place processed cauliflower in a medium size microwave safe bowl and cook in the microwave on high for 5 minutes. Remove from microwave, set aside, and allow to cool for 10 minutes.
After cauliflower has cooled, use a strong kitchen towel to wring out all of the moisture. I will sometimes use two different towels separately to get out as much moisture as possible. Transfer dry cauliflower back to bowl.
In a small bowl, blend together Parmesan cheese, egg, and spices. Add to cooled cauliflower and mix together with a spatula or your hands.
½ cup (45g) grated Parmesan cheese, 1 large egg, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
Transfer cauliflower to pie dish, smoothing it out with your hands, making sure to spread it evenly to cover the bottom and the sides of the dish.
Bake crust for 15-20 minutes until edges are brown and overall crust starts browning. Allow to cool on wire rack while you prepare the filling.

Decrease the oven to 350ºF (177ºC). Blot or squeeze out as much moisture as you can from your thawed spinach. If you heated your spinach to thaw it, make sure it is cool enough to handle. Put dry spinach in a large bowl and set aside.
1 10-ounce package (283g) frozen chopped spinach
Spray a large skillet with non-stick spray and heat over medium-high heat. Add bell pepper, onion, and garlic and season with a pinch of salt and black pepper. Cook mixture for 5-6 minutes, stirring frequently, or until tender. Spoon the cooked vegetables into the bowl with the spinach. Stir to combine and allow to cool.
1 large bell pepper, ½ of a yellow onion, 2 cloves garlic
In a medium size bowl, preferably with a spout, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Set aside.
4 large eggs, 2 large egg whites, 1 cup (240g) milk, ½ teaspoon salt, ¼ teaspoon black pepper
Spoon spinach and vegetable mixture into cauliflower crust, top with shredded cheese, and pour the egg mixture evenly on top of cheese layer. Place a pie shield or foil around the exposed crust to prevent from burning.
4 ounces (114g) shredded cheese
Bake quiche for 40-42 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in refrigerator overnight and bake at 350°F (177ºC) until warmed through, about 25 minutes.