A typical (but not mandatory) brunch staple, this quiche goes above and beyond creamy and fluffy and also boasts a nice lemon, garlic and basil flavor.
Preheat oven to 425 ºF. Line a pie plate with prepared pie crust and evenly distribute cauliflower mixture around the bottom of the crust. In a separate bowl, whisk together eggs, sour cream and half & half until smooth and completely combined. Pour egg mixture over vegetables. Bake for 10 minutes at 425º and then drop the temperature down to 350º and bake an additional 45-50 minutes until golden brown and center has set.