I made this for my daughter when she was here last time. It was delicious! I ate some anyway, despite my mild egg allergy. It made my mouth itch, but it was worth it! OMG, so sweet and delicious with the Maui onion and fresh herbs. And the cold tomato on top was a nice juxtaposition to the hot quiche.
Saute the cauliflower sliced in olive oil until tender, then set aside.
Saute the onions and celery until caramelized.
Stir in all the herbs and saute a minute or two more until they're wilted. Be sure to go light on the lavender, but don't leave it out. Too much lavender can ruin it, but just enough adds a lovely aromatic note.
Spread the onion-celery-herb mixture evenly in a quiche pan, then top with cooked cauliflower slices. Sprinkle with salt to taste.
Whip the eggs and coconut milk until smooth.
Pour egg mixture over the vegetables.
Top evenly with grated champagne cheddar. (I found this cheese at the grocery store. I'm sure there are several brands, but I used Deitz & Watson.)
Bake 25 to 30 minutes until golden on top.
Garnish with tomato slices and chives.
Sprinkle with sea salt flakes and serve immediately. (The sea salt flakes were a gift from my daughter that she got while in Paris a few years ago.)