Goat Cheese Quiche w/ Hashbrown Crust

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My first quiche… I’m now a fan. I signed up to make some sort of egg dish/casserole for my women’s Bible study brunch and I really had nothing in my arsenal… I found this little beauty on Martha Stewart’s website and decided to give it a shot. I was disappointed to not get you a pic after I had taken the sides of the pan and wax paper off to reveal the deliciously crispy hashbrown crust but I also thought I’d look like a vain weirdo taking pictures of my food at a lady’s brunch… Click here for the original recipe or to see it out of the pan 🙂 It’s got a great “Wow” factor visually with the hashbrowns creating a nice crown around it.

OK, enough talk… let’s quiche!!

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Preheat your oven to 375. Butter a 9 inch, 2 1/2 or 3 inch high spring form pan. Cut some strips of waxed paper to cover the sides only of the pan and then butter the wax paper.

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Trim the wax paper to the same height as the pan…

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Next in a large bowl goes 1 bag (1lb) frozen hashbrowns that have been thawed and squeezed dry in paper towels to remove any excess moisture, one egg, 2 tablespoons of room temp butter and 1 tsp salt.

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Stir that all around until well mixed. Just a tip… make sure both your butter and hashbrowns are room temp. My hashbrowns were a little cold and the butter and egg kinda clumped up a bit making it hard to stir… but I persevered just for you… and the brunch ladies…

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OK, dump those into your pan. Use a moistened dry measuring cup to pack down the potatoes and form a crust. Basically grab the cup you use to measure dry ingredients and run the outside under cold water for a second to keep the hashbrowns from sticking to it. This is actually the hardest part of this recipe… and it’s not that hard. It takes a couple of minutes but don’t get too picky about it…

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it will look something like this…

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See…even my sides aren’t even…

OK, put the pan on a rimmed baking sheet and pop it into the oven for 15-20 minutes until it is set.

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While that is baking… grab your large bowl… no need to wipe it out… and drop in 1 1/2 cup sour cream…

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Also a log of goat cheese at room temp, 1 1/2 tsp salt, and 1/4 teaspoon ground pepper.

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The original recipe said to whisk this together… which would have been easy if my goat cheese would have been room temp, but it wasn’t so I just kinda smashed it around with the back of a spoon… it was early folks…

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Next, add in 11 eggs… yep, this recipe uses an entire dozen eggs… it’s like a protein shake in a pan… kinda…

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Whisk that all together until it is well combined. Lumps are OK… they are like flavorful bits  😉

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By this time your crust might be done… Finely slice up 4 scallions…

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Dump the egg mixture into your crust…

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Sprinkle with scallions… it’s already looking good… bake for 45-50 minutes until set. If you tap the pan on the baking sheet and the middle jiggles but not the sides… it’s good.

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It will look something like this… isn’t it pretty!!!

Give it a minute to cool and then remove the spring form pan side and gently peel off the wax paper. Slice away!

I was sooo pleased with this dish and the taste was right along with the looks… amazing!! It really was super easy and the presentation was pretty impressive. If you’re having a brunch or just feeding a few folks breakfast this weekend… give this a try!!

You could throw in some crispy bacon bits… or ham… or asparagus… or spinach… make it your own!

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One Response to Goat Cheese Quiche w/ Hashbrown Crust

  1. CAROLYN says:

    Looks so yummy! I’m thinking bacon, spinach, onion would be a good one!
    Love, Mom

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