Goat Cheese Quiche w/ Hashbrown Crust

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!!

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.

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

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.

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…

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…

it will look something like this…

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.

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

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

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…

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

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

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

Dump the egg mixture into your crust…

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.

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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1 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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