While the crust cooked, I took the leftover cauliflower, chopped it into smaller pieces, and sautéed it with a chopped onion.
I added some herbs de Provence that I had on hand but you could add anything you like – basil, thyme, parsley for example. Once this was soft, I set it aside.
I grated the block of cheese.
When the crust was done, I sprinkled half the cheese on the bottom of the crust, added the cauliflower mixture, and topped with the rest of the cheese.
Then I whisked the 2 eggs and milk together and poured over the filling.
The pie went back into the oven at a lower temperature of 375 for about 30 minutes, until the center was set.
I let the pie cool for about ten minutes before slicing and serving for a midday snack.