Hash-brown Qui-tatta

I realize that is has been a while since I’ve posted. That’s why this post comes with a recipe, with pictures of Silas, and with general nonsense and rambling.

First up, a recipe. Hash-brown Qui-Ttata. What is a qui-ttata? It is the product of a blessed marriage of a quiche (eggy deliciousness typically baked in a crust) and a frittata (crustless eggy deliciousness). This is a great way to use up some dyed Easter Eggs.

Ingredients

  • 3 russet potatoes, peeled and shredded
  • 3 eggs
  • 1/4 c. egg whites (optional)
  • 1/4 c. milk
  • 1 carton mushrooms, sliced
  • 2 c. frozen spinach (about 1 c. thawed)
  • 1/2 TBSP butter
  • 1/2 c. shredded cheese (your choice, divided)

Directions

Preheat oven to 450 and grease a 9 inch round pan (we used olive oil).
Wash and peel potatoes, use grater or food processor to shred potatoes.
Squeeze excess water out of your potatoes and arrange shreds in a even layer across the pan.
Spritz the top of the soon to be hash browns with a little bit of olive oil. Bake for 20-25 minutes until ALL potatoes are golden brown. Set aside.
This is where we messed up a little bit. Our oven is wonky, and the temperature was too high. The edges got brown, but the potatoes in the center never got any color. Next time I will reduce the heat and wait for the entire crust to brown.

Next, melt 1/2  TBSP butter in a skillet over low heat.

Add your sliced mushrooms and cook until softened. Add some salt (we used homemade rosemary salt) and pepper to taste. Add in your spinach and cook out all of the excess water. No one likes a watery quiche.

Next, beat your eggs, egg whites and milk together. I won’t judge if you use your extra dyed easter eggs.

 (But Mowgli will judge you)

Whisk in half (1/4 c.) of your shredded cheese. Quickly stir in your veggies and pour the egg mixture into your pre-baked hash-brown crust.

Lower the oven temperature to 350 and bake for another 20-30 minutes, or until the quiche no longer jiggles in the middle. Add on the remaining 1/4 cup of cheese about 5 minutes before you pull out your quiche. Listen to your rocker husband play the guitar while you wait.

Like I mentioned above, our oven is irritable with it’s temperature. Our quiche only baked for 15 minutes, and then I had to stick the sucker under the broiler for the cheese to brown. 

Take your qui-ttata to your friends house for Easter brunch.

We had our delicious eggy dessert with bacon, cooked by David, who had all the patience in the world to make sure it turned out perfectly.

  

The Easter bunny even visited Ashley and David, and they shared some of the sugary goodness with us. And check out that adorable egg-shaped candle!

There was a blueberry muffin fail…

But somebody had fun licking up the mess!

Jasmine looked longingly out the window while Rooney chowed down on blueberry batter

I am a terrible person and I forgot to take a picture of the final qui-ttata, but you can just use your imagination.

We rounded out our Easter Brunch with some mixed fruit and some OJ.

And, because I said I would put in a blurb about Silas- here he is eating some mushrooms.

We changed the theme a bit this week. I’m not 100% sold on it, I may keep playing around with different themes, so stay tuned to see what the new Cooper Family blog will look like!

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Hash-brown Qui-tatta

3 thoughts on “Hash-brown Qui-tatta

  1. Ashley Harrison says:

    What a fun day! Loved having you guys over. At least you got good pictures of the blueberry muffin fail 🙂

  2. […] Another frittata recipe (yes, those are all links to 3 other frittata recipes). I know, I know. Boring, redundant, not exciting. Would you rather hear about my poison ivy? I could post some gross pictures, or I could tell you about all of the calamine lotion I’ve been dabbing on. Not fun. Somehow I had made it 23 years without ever getting poison ivy, and then when we went to the Gorge 2 weeks ago, things changed. Oh well. Maybe I’ll get lucky enough to go another 23 years without another splotchy red patch. My fingers are crossed. […]

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