Cauliflower Pie

This pie is really more of a crust less quiche and it's actually quite tasty. I think it tastes best and also cuts best if it can cool a bit before serving. It is also really good cold the next day for lunch! I served it with a green salad full of avocado, tomato and cucumber dressed with balsamic vinaigrette.

1 head cauliflower cut into small pieces 
1 leek, chopped and well rinsed 
1/2 t salt 
1/4 t ground nutmeg
8 eggs
3/4 cup shredded cheddar 

Preheat oven 325

Steam cauliflower for ten minutes. Sauté leeks in some olive oil for about 5 minutes. Let cauliflower and leeks cool. Whisk the eggs in a large bowl, add salt and nutmeg and 1/2 cup cheese and then add cauliflower and leeks--stir around. Pour mixture into large pie pan or springform pan. Top woth 1/4 of the cheese. Bake for one hour and cool for 15 minutes.