Array and Display

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Our 1910 Farmhouse Kitchen Remodel

The FarmhouseMelissa HathcockComment

The first room we tackled after moving into the farmhouse was the kitchen.  Because, FOOD.  Clinton and I both love to cook and I would say that we both easily could be described as foodies.  We have lived abroad and traveled together sampling the delicious cuisine of over 20 countries (and counting), plus I went to culinary school with the intent of being a Chef, but life had different plans for me.  So it only made sense to start with the kitchen.  

Our 1910 Farmhouse kitchen remodel/renovation that we did by ourselves.  From

And what a room that was.  We have no idea what it was used for, possibly a dining room, but it's hard to tell.  It was the most disgusting, cob-web and nicotine covered room I had ever set foot in.  And it was ALL MINE.  You see, we were eager and extremely naive when we bought this old girl (all 2600sf and 2 stories of her).  It was a wreck, but we saw her potential and thought it would be fun and romantic to rebuild it together!

It has been neither of those things.

I will leave you with photos from the remodel, none of which need commentary from me, although you may find yourself muttering "holy sh*t!" as you go along.  I still can't believe this is my kitchen.

Kitchen 1 Blog.jpg

Apology for the graininess of that last shot (iPhone + 105°F = sweaty hands).  Can you believe Clinton did this ENTIRE kitchen, including the crown moulding on the ceiling and the cabinets BY HIMSELF?!?!  He also made the 2 bar stools which exactly match the dining room table at the other end of this room (where the original kitchen was).  

Thank you for spending time with  me in my new kitchen (that I would sleep in if he would let me!).  Now you can see where all of my recipes and food posts come from (like this quiche).

Until next time, my friends!


Broccoli, Potato and Prosciutto Quiche

The FoodMelissa HathcockComment

Welcome to my first food post from my newly remodeled farmhouse kitchen!

I was a food blogger for several years (as well as a chef, jewelry designer and photographer) but Array and Display completely took over my (our) lives and I had to drop my other creative outlets to focus on the one that pays the bills (I'm still in shock 2 years later!).  Because we have to eat anyway, I thought I'd add recipes to the blog because it fits in with our "handcrafted life" theme and because, FOOD.  Cooking is my main obsession.

Before we begin - if we've not met before, I invite you to read Our Story to get acquainted.

Now on to the food.  This is an easy recipe that's great for a special breakfast (Mother's Day!) or for a simple one-dish dinner.  You might notice this quiche has no crust and that is because I am gluten-free (and don't wanna be).  Feel free to add a pie crust to the mix if you like.  If you don't know what prosciutto is (an Italian, dry-cured ham) or where to find it, you can substitute bacon or ham, it's still delishy.

Gluten Free broccoli, potato and prosciutto quiche from my farmhouse kitchen.  Shop, food and lifestyle blog at

Prep: 20 minutes    Bake: 30 minutes

1 refrigerated pie crust (optional)
1 Tbsp extra virgin olive oil
16 oz potatoes, peeled and chopped (use frozen, thawed potatoes to save time)
2 cups chopped broccoli (fresh or frozen)
4 oz prosciutto, cooked crisp and drained (or use chopped cooked bacon or ham)
6 eggs
1 tsp chopped basil (dried or fresh)
1 tsp chopped parsley (dried or fresh)
1 Tbsp chopped chives (dried or fresh)
1/2 cup shredded Parmesan, divided


  • If using the pie crust, cook according to package directions for a single (bottom) crust and let cool.
    If not using the pie crust, pre-heat the oven to 375°F.
  • In a medium skillet over medium heat, add the oil.  Add the potatoes and broccoli and cook, stirring occasionally for about 10 minutes or until tender but not overcooked (mushy).  Remove from pan and let cool (par-cooking the potatoes keeps them from being raw once the quiche is done and the same goes for the broccoli).  You could microwave them if you absolutely must, but I don't recommend it.
  • In a large mixing bowl, add the eggs and whisk until combined.  Add the basil, parsley, chives and 1/4 cup Parmesan.  Add the cooled potato mixture and stir carefully to combine.
  • Pour mixture into prepared crust (if using) or a greased quiche pan or pie plate.  Bake approximately 30 minutes or until the top is golden and bubbly and the eggs are set.  Broiling for a couple of minutes after baking adds a nice crunchy texture to the top.
  • Remove from oven, sprinkle with remaining 1/4 Parmesan and let stand 5 minutes before serving.