Cauliflower Rice Quiche with Zucchini, Pepper and Feta


Long time no see. I’m still in Ireland, friends, and I am aware that I must share a recipe with you before you start forgetting about me.

Or before the effect of this crazy coffee I just sipped ends, leaving me again incapable of writing. Have you tried it yet? Have you given in to the new drinkable hype from trendy Cali? Hot buttered coffee, I am speaking about.

Now, because I unpretentiously threw in the blender butter and freshly brewed coffee I feel like raising again my blogging voice and bringing back to life this recipe I prepared two weeks ago or so.


The time to discuss the coffee+butter matter has not arrived yet. This quiche I made with wholewheat homemade pastry and cauliflower rice, zucchini, pepper and feta deserves a few words. It’s super good, can’t you see it? I had never made cauliflower rice before this quiche. True story: I didn’t have the right kitchen tool for it.

You probably know already this magic of cauliflower turning into grains as big as rice cannot happen without a food processor. Surely the making of this pie crust would not be as easy and quick either. What you don’t know is that since I bought a food processor I feel I have reached peak comfort levels in my life.

I got a job and bought a food processor and if you cannot see the link between the two events I’m happy for you because this means you have never been a penniless PhD student owing a blender that can only give you soups and smoothies.


But that’s a different story…

Time to concentrate on reading those unbelievable blog posts my fellow bloggers have published while I was off. I’ve got something like 90 posts in the archive and, hopefully, enough buttered coffee in my veins to go through them all.

Have you ever tried buttered coffee? If so, how did you make it though the night? Do you know what it means being a blender owner when all the recipes you want to make call for a food processor, instead?

Cauliflower Rice Quiche with Zucchini, Roasted Pepper and Feta


    For the crust
  • 1/4 butter
  • 2 cups wholewheat flour
  • 1/3 cup cold water
  • 1/3 cauliflower
  • 1 leek, cut
  • For the filling
  • 1 pinch of salt
  • 3 eggs
  • 1 medium zucchini, sliced
  • 1/2 feta, crumbled
  • 1 red pepper, cut
  • salt and pepper


  1. Mix flour with salt in a food processor. Add cold butter and start pulsing. Add 2 to 3 tablespoons ice water, one tablespoon at a time, until dough forms into a ball. Gather up and pat into a ball. Refrigerate dough for 30 minutes before rolling out.
  2. Meantime prepare cauliflower rice by breaking apart the cauliflower into large florets with your hands. Transfer the cauliflower to a food processor and process in 1-second pulses until it breaks down into grains.
  3. Stir fry the sliced zucchini, pepper and "cauliflower rice "(you have just made) in a pan with little olive oil to prevent sticking (about 7-8 minutes). Add salt and turn off the heat. Set aside.
  4. Crumble the feta with hands and in a separate bowl beat the eggs. Add a pinch of salt and pepper.
  5. Take the dough put of the fridge, roll it out on a floured surface into a 10-inch circle. Carefully place dough in pie plate, fit loosely and then press into place. Crimp for a decorative crust. Heat oven to 200C/fan 180C/gas 6.
  6. Lightly prick the base of the pastry with a fork then fill with baking beans. Blind-bake the pastry for 10 mins, remove the paper and beans. At this point take it out of the oven, add some feta cheese over the base, scatter over 1/2 of the veggies/cauliflower mixture, pour over the egg, then finally scatter over the rest of the cheese, leek and veggies. Bake for 20-25 mins until golden brown. Leave to cool down for at least 15 minutes, scatter with your favorite herb and serve in slices.

You Might Also Like


  • Reply dixya@food, pleasure, and health May 9, 2015 at 8:59 pm

    i have not forgotten about you 🙂 and this sounds just wonderful..this is a brilliant recipe.

  • Reply Jess @ whatjessicabakednext May 10, 2015 at 8:20 pm

    I always excited for your new delicious recipes, Daniela! This quiche looks divine – love the zucchini, peppers and feta. Those are definitely some of my favourite ingredients to cook with. 😀 You’ve inspired me to make this during the week for dinner! Can’t wait to try it!

  • Reply Daniela May 10, 2015 at 8:28 pm

    Welcome back, Daniela. Was missing your posts already.
    Congrats on your new job and the food-processor.
    The quiche looks fantastic, I’m hungry now.

  • Reply Anne May 11, 2015 at 3:13 am

    Omg this quiche!!! I’m officially obsessed!!! I love all the colors!

  • Reply Culina Sophia May 11, 2015 at 2:48 pm

    Beautiful photography – the quiche looks sublime. Totally understand the joy of the new food processor – I got mine a few months ago and still get a thrill using it. Can’t wait to try this ASAP

  • Reply Kumar's Kitchen May 11, 2015 at 3:03 pm

    what a gorgeous quiche…love the use of whole wheat pastry and the load of yum veggies in each slice….makes for a perfect brunch idea…thanks 🙂

  • Reply Robin May 11, 2015 at 10:02 pm

    your quiche looks great, but you neglected to tell us how many eggs you used. Also, some of the ingredients are misplaced in your instructions. Can you clear this up for me so I can try this? Thanks!

    • Reply Daniela @FoodRecipesHQ May 12, 2015 at 9:04 pm

      Hi Robin, thanks for letting me know. I used 3 eggs. The recipe is now updated, pls let me know if you need more instructions!

  • Reply Cailee May 12, 2015 at 12:32 am

    This looks amazing!! YUM! …and beautiful! Thanks for sharing! Glad that you’re back!! 🙂

  • Reply Kristi @ Inspiration Kitchen May 12, 2015 at 4:52 am

    Daniela – this quiche looks amazing! Not only are the photos beautiful, but I want to reach through the screen and eat it!

  • Reply Tiff | May 13, 2015 at 6:55 pm

    I’ve never tried buttered coffee, what is this food trend?! Oye. So many to keep up with. But I’m happy for you that you bought yourself a substantial food processor!! I myself don’t even have a huge one, I have an itty-bitty-perfect-for-college food processor from KitchenAid (it’s ice blue & it was $40). But yes indeed, when you reach a point in your life when you have a job, some spare change, buying some nice kitchen gadgets is a level of comfort in your life & I’m happy for you! 🙂

    This quiche looks amazing. I’m more than happy to try it out soon as I haven’t yet gotten around to trying any of your recipes yet & I’d absolutely LOVE to make this. I LOVE QUICHE. MMMM. Beautiful photos, Dani. I haven’t forgotten about you & your beautiful food blog. Don’t you fret!

  • Reply Nicole @ Foodie Loves Fitness May 13, 2015 at 8:21 pm

    WHATTTT butter + coffee?! I haven’t heard of this phenomena yet haha. Okay so I know I said that I don’t care for cauliflower, but I totally think I could eat it this way. What a pretty quiche!

  • Reply Sarah @ Making Thyme for Health May 13, 2015 at 9:51 pm

    So happy to see you’re still here. And you have returned with the most beautiful quiche. Looks amazing!

    Congrats on finally getting a food processor! I would be lost without mine. It’s a must for any vegetarian!

  • Reply Howie Fox May 14, 2015 at 2:15 pm

    Hahaha, I never did a PhD, but I definitely see the link between job and food processor. At some point I’m going to get one as well. Yesterday I had some cauliflour, a veg I really didn’t like when I was a child. Definitely celebrating a comeback in my kitchen now.

  • Reply Bec July 27, 2015 at 9:54 am

    Looks delicious! Love savoury tarts/quiches

  • Leave a Reply