For Cauliflower Base: In a saucepan, add an inch of water, cauliflower rice, with the lid, steam for 6-8 minutes, until softened; remove from heat and let cool.
Using a clean dishtowel, drain cauliflower rice, squeeze out as much water as possible.
In a bowl, add steamed cauliflower rice, egg, and cheese. Mix all together, then add garlic powder, salt and pepper and mix well.
Preheat oven at 375 degrees.
Using a Large muffin tray (6 Cavity), lightly spray the pan with cooking spray, using an ice cream scooper, place one scoop Cauliflower mix to fill each cavity. Press down to flatten.
Quiche Filling: In a skillet on medium- high heat, melt butter, add onion, and cook 3 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.
Whisk the eggs in a large bowl until lightly beaten. Then whisk cream, Italian seasoning, and salt and pepper to taste.
Add steamed broccoli, cubed ham, cheese, sautéed onion and garlic. Mix well
Pour Quiche filling into Cauliflower cups and bake for 40 minutes, until cooked and ready to serve.