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?
- 1/4 butter
- 2 cups wholewheat flour
- 1/3 cup cold water
- 1/3 cauliflower
- 1 leek, cut
- 1 pinch of salt
- 3 eggs
- 1 medium zucchini, sliced
- 1/2 feta, crumbled
- 1 red pepper, cut
- salt and pepper
- 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.
- 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.
- 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.
- Crumble the feta with hands and in a separate bowl beat the eggs. Add a pinch of salt and pepper.
- 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.
- 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.