3 sm. eggs
1 c. cream
1 (8 inch) pie crust, lightly baked
1 sm. cauliflower
1 c. grated Gruyere cheese
2 tbsp. fresh grated Parmesan
2 tbsp. butter

First, place head of cauliflower head down in pan of boiling water. Cook until it just begins to be tender, about 10-12 minutes. Remove from pot and plunge it into cold water to stop cooking. Cut into small flowerets. Beat the eggs, add cream and beat again. Place Gruyere cheese in the bottom of the crust, cover with the cream-egg mixture, then dot the top with cauliflowerets, generously.

Push them down a bit into the cream mixture to cover them. They will pop back up again, and when they do, cover with Parmesan. Dot with butter, put the pan on a cookie sheet, and place in a preheated 350 degree oven. Cook for 40 minutes or until eggs are set.