Cauliflower and Ham Quiche without Crust

Ingredients:

• Half a head of cauliflower, cut into bite-sized florets
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped white onion
• 2 tbsp. l. chopped parsley
• 110 g cooked ham, cut into 0.5 cm cubes.
• 2 tbsp unsalted butter, softened
• 2 tbsp finely grated Parmesan
• 2 cups low-fat cream (10%)
• 2 large eggs
• 2 large yolks
• 1 tbsp. premium flour
• 0.5 tsp coarse salt
• 110 g grated Gruyere, about 1 tbsp.

Preparation:

1. Preheat oven to 175°C.
2. Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until crisp-tender, about 1 minute. Drain in a colander and rinse with cold water. Shake off any excess liquid.
3. Heat olive oil in a large skillet over medium-high heat. Add the ham and onion and cook until golden brown, about 6 minutes. Add the cauliflower and parsley and set aside to cool slightly.
4. Grease a 9-inch (22-cm) glass or ceramic pie dish with softened butter and evenly sprinkle the bottom with grated Parmesan cheese. In a large glass measuring cup, combine the cream, eggs, egg yolks, and flour. Season with salt and pepper to taste. Spread half the cauliflower mixture evenly over the pan, top with about half the grated Gruyere; repeat with the remaining filling and cheese. Pour the egg mixture over the filling.
5. Bake until the quiche is set in the center, about 40-50 minutes. Cool on a wire rack and serve.