Quiche with cauliflower base

BASE We grind the cauliflower (with choppers, grater, thermomix...) so that it looks like "rice" and we remove as much water as possible (with a kitchen towel, paper) and add the oat flour, seasoning with salt and pepper.

It will be a dry dough but sticky enough to stick to the quiche mold, all around the edges. Bake, heat up and down 190° for 12 minutes, until lightly browned.

FILLING our filling will be based on 3 eggs, 40 grams of mozzarella (the rest for au gratin) and about 100 ml of milk. to complement the filling, about 200 grams of our favorite vegetables for quiche passed through fire until lightly browned (I chose leek and zucchini; sure hit). Season with salt and pepper

Remove the base and insert the filling, sprinkle the remaining cheese and continue baking for about 15-20 minutes at 180°. It must be au gratin but very creamy😁. Can be eaten hot&cold