Sunday, March 9, 2008

Goat Cheese Quiche with Hash-Brown Crust

I think this one is a genius recipe:) and it's great for company for brunch. I've taken this easy recipe from Martha Stewart.

The preparation doesn't take that long, but by the time you have this ready, it will be over an hour, so pace yourself accordingly.

There are ingredients that you can add, if you wanted to. Such as crumbled bacon, or small cut hot dogs, or roasted tomatoes. Or you can substitute cream cheese with goat cheese. You can also add fresh herbs that you like, basically you can't go wrong with any of them.

To test if the quiche is done, gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.


2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced

Preheat oven to 375°. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon salt (coarse), and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons salt (coarse), and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set (see note, below), 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Makes 6 servings.

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