I thought this sounded pretty good, especially with the almonds. But I made mucho changes in it, as follows:2 1/2 cups cauliflower florets, broken up into small florets, 1/3 cup of sliced or slivered almonds, 1 Tbs. butter, 2 green onions tops and greens sliced thinly, 1 small clove garlic, Cheddar cheese, approximately 2 cups, 1/4 cup Asiago cheese OR Parmesan (I used Asiago in this dish tonight), 3 eggs, 1 1/2 cups of milk,1 tsp salt, freshly ground pepper to taste, 1 dash of oregano, 2 Tbs. flour, 1 big spoonful Dijon mustard 1 nicely frozen, ready to use, why make your own, deep dish frozen pie crust!! Okay. Here's what I did. First I steamed those cauliflower florets in the microwave for about 4 minutes until soft. Drain well, set aside. Then I melted 1 Tbs. of butter and browned the almonds, removed them from the pan to a little dish and set aside. I then added a bit of olive oil to the same pan and sauteed the green onions and garlic for a minute or two to soften. With pie shell on your counter, I used my pastry brush to spread about a Tbs. of Dijon mustard around the bottom and sides of the crust. Layer the cauliflower in the bottom of the pan.Top with your sauteed onion/garlic mixture. Shred your cheddar and top the onions with the cheddar. Distribute half the toasted almonds over the top of the cheese. Whisk together the 3 eggs, milk, S&P, oregano, and flour very well, and pour over the top. Sprinkle with the with the Asiago or Parmesan and sprinkle with the remaini

I served this at a dinner party and everyone loved it. They remarked on the crunchiness of the almonds and the great melding of cheese and cauliflower. We baked about five of them and all were gone by the party's end!

I thought this recipe was very good. I made it in a pie dish without the crust as I'm trying to limit carbs and it came out perfect except I thought it needed a little salt. I also used light mayo altho' the author says not to. I liked it but pretty much anything with nuts and cheese on it appeals to me.

Yum! We loved this quiche. We made it as written the first time. The second time we used half cauliflower and half broccoli and it was just as good. I forgot to turn the oven down the second time but still cooked it for almost 40 minutes. It actually turned out better because the crust was crunchier and the cheese got nicely browned.

This was an easy recipe to follow and a delicious quiche. It is, of course, hard to go wrong with cheese, cauliflower, toasted almonds, and pie crust. I used a store-bought crust and substituted half of the mayo with light mayo. I also had to cook it for about an extra 5 minutes during which time I turned up the heat to brown the cheese on top.

Tried this on a day when I just wanted to try something new for dinner. I was very happy with the results. The combination of cauliflower and almonds may sound strange, but it is so good. I did use a pre-made pie crust.

This was a different twist on a quiche. We used refrigerated pie crust to save time. Toast the nuts in the microwave and don't overcook the cauliflower; it will cook more in the oven.