quiche28-0979

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.

quiche28-0962

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.

quiche28-0954

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?

Print Recipe

Cauliflower Rice Quiche with Zucchini, Roasted Pepper and Feta

Ingredients

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

Instructions

  • 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.

Join the Conversation

15 Comments

Your email address will not be published. Required fields are marked *

Rate the recipe




  1. Reply

  2. 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
  3. Reply
  4. Reply

  5. 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
  6. Reply
  7. Reply

  8. 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
    1. Reply
  9. Reply

  10. 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
  11. Reply

  12. 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

  13. 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
  14. Reply