Cauliflower Cheese Bake

1 head cauliflower, cut into florets or use bagged
3/4 cup  heavy whipping cream
3 ounces softened cream cheese, cut into cubes
5 oz Boursin garlic& herb gournay cheese
2 cups shredded cheddar cheese, divided
1 cup fresh shredded mozzarella cheese
4 slices crispy bacon, diced 
White pepper to taste

Preheat oven to 375˚.
Place 1 cup of water in a large pot with a pinch of salt and bring to a boil.
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.
Drain cauliflower in colander and set aside.
Spray a 9x9 baking dish with avocado oil or your favorite baking spray.
Pour cream in pot, set over medium heat.
Add  cream cheese and Boursin to the milk and whisk until cheese is completely melted.
Stir in pepper.
Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
*I like to go back and chop up my cauliflower at this point.
Add the cauliflower and bacon into the pot, and stir around until everything is coated.
Transfer into prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
Bake uncovered for 18 minutes, or until nice and bubbly.
Remove from oven let rest about 5 to 10 min and enjoy.

Spinach Artichoke Feta Cheese Quiche

1/2 cup chopped cooked artichokes
1/4 cup cooked spinach or finely chopped fresh
1 cup feta cheese
8 eggs
1/8 cup heavy cream
1/8 cup cooked crumbled bacon
1 chopped shallot
Pinch of nutmeg
Salt and pepper to taste
Pam or favorite cooking spray

Preheat oven to convection bake 350°.
I chopped precooked and italian seasoned artichoke hearts that were soaked in evoo. (I also squeezed as much oil out of them as I could to prevent sogginess in my quiche. )
Thaw out frozen spinach and squeeze out all liquid or chop up fresh spinach. (I prefer fresh when possible it tastes much better and isn't soggy. )
Spray a deep pie baking dish with baking spray.
Mix eggs, cream, cheese, artichokes, spinach, onions, bacon, nutmeg and salt and pepper.
Then pour into pie dish.
Bake on middle rack for 20 to 25 min or until center is fully baked.
Let cool about 5 to 10 minutes.
Serve and enjoy.

*My husband enjoyed this recipe a lot. He had his with a croissant it almost tasted like Corner Bakery egg souffle.