Grate the cauliflower or process in a food processor for a "rice like" texture.
Place in a microwave safe bowl, cover with cling film and cook for 7 minutes.
Remove, let it cool and then squeeze the water from the cauliflower mixture (I use a nut bag but you could use a tea towel for this too).
Pre-heat the oven to 375F/190C.
Place the walnuts in a food processor and blitz until finely chopped.
In a bowl, combine the cauliflower, walnuts, eggs and any flavourings. Season with the salt and pepper. Mix well.
Line a tin/dish with greaseproof paper.
Using a spoon, press the cauliflower mixture into the tin and around the edges. I simply place the mixture into the tin, then spread it out with a spoon until even.
Bake in the oven for 20 minutes until firm and slightly golden. Remove from the oven and keep the oven on at the same temperature.
Beat the eggs for your filling in a bowl. Season with the salt and pepper
Place the vegetable fillings over your quiche case and pour the egg mixture over.
Bake in the oven for 35 minutes until the egg mixture is golden and firm.
Eat and enjoy!