Cauliflower-Crusted Quiche with Smoked Sausage

1 medium head cauliflower, cored and cut into florets
2 tablespoons olive oil, divided
5 eggs, divided
1 cup shredded mozzarella or cheddar cheese, divided
1 tablespoon whole wheat panko bread crumbs
2 tablespoons snipped fresh chives
1 medium sweet bell pepper, chopped
1/2 (14 ounce) package smoked sausage, bias-sliced 1/2-inch thick
1/2 cup chopped onion
1/4 cup heavy whipping cream
1 tablespoon all-purpose flour
Chives (optional)

Preheat oven to 375 degrees F. Grease a 9-inch deep-dish pie plate; set aside.
Place cauliflower in a food processor in batches.
Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
In a very large skillet, heat 1 tablespoon of the oil over medium-high heat.
Add the cauliflower and cook, stirring occasionally, about 4 minutes,
or until cauliflower is tender and starting to brown.
In a medium bowl, combine the cauliflower, 1 egg, 1/2 cup of the cheese,
the panko, and 2 tablespoons chives.
Press mixture onto the bottom and up the sides of the prepared pie plate.
In the same skillet, heat remaining 1 tablespoon of oil over medium heat.
Add sweet pepper and cook for 2 minutes, or until it begins to soften.
Add sausage and onion and cook for 5 minutes, stirring occasionally,
until onion softens and sausage begins to brown.
Spoon sausage mixture and remaining 1/2 cup cheese into cauliflower crust.
In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour.
Pour over sausage mixture in crust.
Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean.
Let stand on a wire rack for 10 minutes before serving.
Sprinkle with additional chives, if desired.