Preheat oven to 450 & place a rack in the middle.

Line 8-in round backing pan with parchment paper and grease. Set aside.

In food processor, rice the cauliflower.

Transfer cauliflower rice (about 3 cups) to microwave safe dish and microwave on high for 8 minutes.

Place rice in tea towel and twist to let out as much moisture as possible. Needs to be dry!!!

Transfer to bowl. Add Parm cheese, egg, oregano, garlic powder, salt and pepper. Mix until dough forms.

Transfer mixture into baking dish. Smooth it out with your hands. Spread out evenly to cover bottom and sides.

Bake 15-20 minutes. Overall crush should be golden. Transfer to rack and allow to cool.

In a bowl, combine cream, milk and eggs. Using wisk or fork, beat until well blended.

Stir in cheese and season with salt, pepper and cayenne pepper.

Scatter bacon over bottom of cauliflower crust she'll.

Pour mixture into shell.

Sprinkle lightly with nutmeg.

Reduce oven to 350°F and bake until tip of knife comes out clean. About 25-30 minutes.

Let stand for several minutes before serving.