{"id":13572,"date":"2013-07-29T01:00:19","date_gmt":"2013-07-29T05:00:19","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=13572"},"modified":"2013-07-28T23:32:19","modified_gmt":"2013-07-29T03:32:19","slug":"caprese-tomato-and-mozzarella-two-ways","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/07\/29\/caprese-tomato-and-mozzarella-two-ways\/","title":{"rendered":"Caprese Quiche with Hash Brown Crust"},"content":{"rendered":"<p>Here on our <em>At Home with GCH<\/em> blog, Monday\u2019s are always focused on <em><strong>healthy but oh-so-yummy!<\/strong> <\/em>recipes.\u00a0 We continue our series of summer recipes featuring in-season ingredients.\u00a0 Our featured ingredient this week is <span style=\"color: #ff0000;\">grape tomatoes<\/span>!\u00a0 Oh, I love tiny <span style=\"color: #ff0000;\">tomatoes&#8230;<\/span>do you?\u00a0 They are just so sweet!\u00a0 Here&#8217;s a <a href=\"http:\/\/www.whfoods.com\/genpage.php?tname=foodspice&amp;dbid=44\" target=\"_blank\">link <\/a>\u00a0to some great info on the incredible benefits of these beautiful little orbs!<\/p>\n<p>In today&#8217;s blog, I am sharing a recipe for a filling, nutritious, delicious quiche.\u00a0 Included along with our feature ingredient\u00a0is another in-season vegetable: fresh spinach.\u00a0 (Baby spinach would be awesome here!)\u00a0\u00a0\u00a0Also, here is a <a href=\"http:\/\/girlfriendscoffeehour.com\/2013\/05\/06\/caprese-salad\/\" target=\"_blank\">link<\/a> to a recipe posted previously on our <em>At Home with GCH<\/em> blog\u00a0for <span style=\"color: #ff0000;\">Caprese Salad<\/span>.\u00a0 Both recipes meet our standard for <strong><em>healthy but oh-so-yummy<\/em><\/strong>!\u00a0 Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><strong>Caprese Quiche with Hash Brown Crust<\/strong><\/h2>\n<p style=\"text-align: center;\"><a href=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2013\/03\/IMG_0189.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-10458\" alt=\"IMG_0189\" src=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2013\/03\/IMG_0189-300x200.jpg\" width=\"400\" height=\"300\" \/><\/a><\/p>\n<p><strong>Crust<\/strong>:<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span>:<br \/>\n3 cups frozen hash browns, thawed<br \/>\n2 tablespoons butter, melted<br \/>\n1\/4 cup grated Parmesan cheese<br \/>\n1\/2 teaspoon kosher salt<br \/>\n1\/2 teaspoon freshly ground black pepper<\/p>\n<p><span style=\"text-decoration: underline;\">Directions<\/span><\/p>\n<ul>\n<li>Preheat oven to 425.<\/li>\n<li>Thaw hash brown potatoes, and blot between paper towels to remove excess moisture.<\/li>\n<li>Combine in mixing bowl with melted butter, Parmesan cheese, and seasonings.<\/li>\n<li>Lightly grease 9&#8243;\u00a0 glass pie plate.<\/li>\n<li>Pour potato mixture into pie plate and press firmly\u00a0onto bottom and up sides of pie plate\u2026go all the way up to the rim.<\/li>\n<li>Bake for 15-20 minutes until<em> lightly<\/em> browned; <em><strong>do not let burn<\/strong><\/em>!<\/li>\n<li>When done, remove from oven.\u00a0 Place on a cooling rack and allow to cool slightly while you prepare the rest of the ingredients. \u00a0<strong>Reduce oven temp<\/strong> to 350.<\/li>\n<\/ul>\n<p><strong>Filling<\/strong>:<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span>:<br \/>\n1 medium sweet onion, diced<br \/>\n2 teaspoons olive oil<br \/>\ngood-sized handful (12-14 grape <span style=\"color: #ff0000;\">tomatoes<\/span>), chopped<br \/>\n1\/2-3\/4 cup fresh spinach leaves, sliced 1\/4&#8243; slices<br \/>\n1 heaping tablespoon chopped garlic (I use jarred)<\/p>\n<p><span style=\"text-decoration: underline;\">Directions<\/span><\/p>\n<ul>\n<li>Heat olive oil in medium-sized saute pan over medium heat.<\/li>\n<li>Add diced onions and cook for 6-7 minutes until softened but just slightly browned.<\/li>\n<li>While onions are cooking, chop tomatoes (drain away any excess juice).<\/li>\n<li>To slice spinach, stack a number of leaves, and then just carefully slice down through them into 1\/4\u2033 slices; repeat until all spinach is sliced.<\/li>\n<li>When onions are ready, add tomatoes, spinach, and garlic.\u00a0 Saute for 1-2 minutes, stirring constantly, until spinach has wilted.<\/li>\n<li>Remove from stovetop and allow to cool.<\/li>\n<\/ul>\n<p><strong>Egg Custard<\/strong>:<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span>:<br \/>\n4 large eggs, lightly beaten<br \/>\n3\/4 cup 2% milk<br \/>\n1\/2 cup ricotta<br \/>\ndash of Kosher salt<br \/>\n1\/2-1 teaspoon freshly ground black pepper<br \/>\n1\/4 cup breadcrumbs (I used gluten free)<\/p>\n<p>1 cup fresh mozzarella balls, rough chopped<\/p>\n<p><span style=\"text-decoration: underline;\">Directions<\/span><br \/>\nTo the lightly beaten eggs, add the milk, ricotta, seasonings, and breadcrumbs; whisk together until smooth.<\/p>\n<p><strong>To assemble<\/strong>: Once baked crust has cooled <em>slightly<\/em>, layer in filling ingredients.\u00a0 To make this <em><strong>spill-proof,<\/strong><\/em><strong>\u00a0<\/strong>I then put the pieplate on the oven rack<em>\u00a0<\/em>and <em><strong>then<\/strong> <\/em>pour the custard on top.\u00a0 Add chopped cheese and swirl with fork to evenly distribute ingredients over the crust.\u00a0Bake until eggs are set and cheese is slightly browned, approximately 30 minutes or so.\u00a0 Let stand for 10 minutes to set up and finish cooking.\u00a0 Cut into four &#8211; six\u00a0wedges.<\/p>\n<p>Here are a few other great ways to do caprese:<\/p>\n<p><a href=\"http:\/\/www.buzzfeed.com\/rachelysanders\/delicious-ways-to-eat-caprese\" target=\"_blank\">http:\/\/www.buzzfeed.com\/rachelysanders\/delicious-ways-to-eat-caprese<\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\">\u00a0\u2665\u00a0 \u2665\u00a0 \u2665\u00a0 \u2665\u00a0 \u2665<\/span><\/p>\n<p>God loves you!\u00a0 <span style=\"color: #ff0000;\">\u2665\u00a0<\/span> (Don\u2019t ever forget that!)<\/p>\n<p><span style=\"color: #ff0000;\">\u2665<\/span> coleen<\/p>\n<p style=\"text-align: center;\">_________________________________<\/p>\n<p style=\"text-align: center;\">If you would like to send a personal message to Coleen concerning this series, you may email her at: <strong><a href=\"mailto:Coleen@girlfriendscoffeehour.com\">Coleen@girlfriendscoffeehour.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here on our At Home with GCH blog, Monday\u2019s are always focused on healthy but oh-so-yummy! recipes.\u00a0 We continue our series of summer recipes featuring in-season ingredients.\u00a0 Our featured ingredient this week is grape tomatoes!\u00a0 Oh, I love tiny tomatoes&#8230;do you?\u00a0 They are just so sweet!\u00a0 Here&#8217;s a link \u00a0to some great info on the [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":13626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[3038,3046,3049,1724,235,1723,425,3045,2050,483,2049],"class_list":["post-13572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home-with-gch","tag-at-home-w-gch","tag-basil","tag-caprese-quiche-with-hash-brown-crust","tag-caprese-salad","tag-coleen-hayden","tag-fresh-mozzarella","tag-girlfriends-coffee-hour","tag-grape-tomatoes","tag-hash-browns","tag-healthy-but-oh-so-yummy","tag-quiche","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2013\/07\/IMG_0189.jpg","jetpack_shortlink":"https:\/\/wp.me\/p39pHp-3wU","jetpack_sharing_enabled":true,"jetpack_likes_enabled":false,"_links":{"self":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/13572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/comments?post=13572"}],"version-history":[{"count":15,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/13572\/revisions"}],"predecessor-version":[{"id":13576,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/13572\/revisions\/13576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media\/13626"}],"wp:attachment":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media?parent=13572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/categories?post=13572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/tags?post=13572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}