Tuesday, February 24, 2009

Goat Cheese Quiche with Hash-Brown Crust

I came across this quiche recipe on my many a visit to www.marthastewart.com. I was very intrigued by the hash-brown crust; so, I just had to make it. The quiche is very easy to put together and was very good. Whereas this recipe is perfectly good on its own, I think it would lend well to many other variations. One could added herbed goat cheese, pancetta, or roasted red peppers. So many possibilities!


Serves 6.

  • 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 (I used regular sour cream)
  • 1 package (4 to 5 ounces) soft goat cheese, room temperature
  • 4 scallions, thinly sliced (I only used 2)


  1. Preheat oven to 375 degrees. 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.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, 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.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
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