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Goat Cheese Quiche with Hash-Brown Crust

  • prep: 25 mins
    total time: 1 hour 15 mins
  • servings: 6

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Ingredients

  • 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

Cook's Note

When is it done? Gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, December 2005

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Reviews (28)

  • NancyNell 30 Aug, 2013

    Wonderful quiche! I, too, added some roasted garlic powder to both the potatoes and the filling. It was delicious and would make for a wedding brunch.

  • mirandajane 13 May, 2013

    This is the first quiche I have ever made and it came out perfect! It looks very impressive and feels like a special occasion dish even though it was easy and inexpensive to make. I made it for Mother's day brunch and it quickly disapeared. The only thing I would do differently is work with extra hashbrowns, as I had a hard time stretching them far enough.

  • clubnarwhal 27 Mar, 2013

    This recipe is wonderful! After reading some of the reviews, I added onion and garlic powders to the filling and hash browns, as well as some oregano. I added a handful of shredded mozzarella to the hash browns to help the crust crisp up a little more. Then I sprinkled Parmesan on top to get the top nice and golden brown. Delicious!

  • Yogibhubhu 26 Dec, 2012

    Can you use regular sour cream and not low fat?

  • girlacross 25 Dec, 2012

    This was a stellar recipe. Not sure why some people thought it was tasteless as everyone remarked how good it was. My only addition was about a tablespoon of minced fresh rosemary. If I was doing it again, I'd maybe add a pinch of nutmeg.

    I pre-made the crust the night before along with the filling. On Christmas morning, I filled the crust and baked for an hour. It was perfect.

  • stljbass 25 May, 2012

    This sounds great, and I'd love to do this but "make-ahead". Wondering if anyone knows tips on if I make it start to finish and freeze, how to reheat well? Or is it ok to make a day in advance kept in the fridge, then just 350 in the oven for 10 minutes? Any advice is welcome!!

  • tpancotto 14 May, 2012

    This wasn't bad. The crust didn't brown as nicely as I'd hoped even baking it for the long end of the recommended time. It also lacked a little kicked. When I reheated leftovers I topped them with a rosemary asiago and WOW! I think I'll mix in herbs next time I make it or use a flavored goat cheese. I served this for dinner with a salad.

  • cbray 10 Apr, 2012

    I made this recipe for Easter Brunch and it was well received. Absolutely delicious and easy to prepare!

  • tracyjsmith 7 Apr, 2012

    This is a simple and lovely quiche. I love the texture the goat cheese gives the finished product.

  • juleslalom 27 Dec, 2011

    This is my go-to dish when we have overnight guests. It is always a huge hit!

  • Marykdouglass 13 Nov, 2011

    What would be a good cheese substitute? I don't care for goat cheese.

  • reckless 1 Nov, 2011

    This was a big disappointment. I followed the directions precisely, added some sauteed spinach for added flavor and used a flavored goat cheese. It looked beautiful, smelled wonderful, but it was tasteless. I didn't like the crust--wasn't crispy enough. I think that is the problem, in my case anyway. My husband reheated it in the toaster oven the next day, got the crust crispy and added some Tabasco. He said it was much better. I will not make it again, it is not worth the effort.

  • brappnyc 2 Jan, 2011

    I made this for a New Year's Day brunch, and it was a huge hit. I added sauteed spinach and leek, which made it much more flavorful. I think it might have been a bit bland, otherwise. And that hashbrown crust was perfect!

  • nocancook 8 Oct, 2010

    Wonderful! I never cook and it was so easy! Turned out great! My friend that cooks said it was the best she'd ever had! Did I say it was Wonderful?

  • kats 12 Aug, 2010

    I made it back when it was published and fell in love with the recipe. I'm so happy I found it again that I might have to stop at the store on the way back home to get the ingredients and make it TONIGHT ;)

  • GreySwanInn 23 Apr, 2010

    We served this rich and easy quiche this morning to our 3 guests (and we had leftovers for us!) This is definitely a do again recipe. The crust was baked last night as was the filling. This morning we poured the filling into the crust and completed the baking. It was well received! Thanks for sharing this recipe

  • toobits 5 Apr, 2010

    What a disaster! The crust turned out great but the filling oozed out the center like a jelly filled doughnut! I even increased baking time to 1 hr and still it was not set.
    I made this for Easter Sunday and had guest waiting. I was so humiliated I felt like crying. I'm still dealing with the negative comments about the quiche from my fiance.

  • phipi 21 Mar, 2010

    Waooo, sound delicious.
    I am lactose in tolerance. What can I use in the place of the sour cream?

  • smd1227 8 Jan, 2010

    This is out of this world and my guests LOVE the hashbrown crust. I also added some sauteed red pepper for color and flavor. If you don't have scallions, chives work very well (I always have some in my windowsill garden). Instead of waxed paper, I used parchment and it helped brown the crust a little better.

  • JennyDeatrich 1 Jan, 2010

    So pretty! I added some minced red pepper for color. Great recipe!

  • GeezLouise 6 Jan, 2009

    I have made this twice and it was great both times, and even wonderful reheated the next day. My question is, where can I get the nutrition info on this recipe? Does anyone know how to find it or if it is available online somewhere?

  • GeezLouise 6 Jan, 2009

    I have made this twice and it was great both times, and even wonderful reheated the next day. My question is, where can I get the nutrition info on this recipe? Does anyone know how to find it or if it is available online somewhere?

  • CaliforniaCook 1 Jan, 2009

    I made this for New Year's brunch and it was a hit. Very tasty for how little effort it takes. I added chopped ham. Nice bonus that it also looks incredible.

  • wilstermom 1 Jan, 2009

    I made this recipe for my husband and 2 adult sons. (Real men do eat quiche) We all loved it! One of my sons has Celiac disease so it was perfect with the hash brown crust. I used the fresh hashbrown pototes I found in the grocery store dairy section. I didn't have a problem. I broiled the top for 2-3 minutes after the baking time, it browned the top and edges. This recipe is a definite keeper!

  • ajcuomo 29 Dec, 2008

    I made this for Christmas brunch and was worried my guests wouldn't like the goat cheese so I subbed in cream cheese like another user suggested. It turned out great--made for a great presentation, too. I think adding bacon would be a tasty touch with the scallions and cream cheese. I might try that next time!

  • meghaninappleton 18 Dec, 2008

    I've made this a couple of times and always get raves and requests for the recipe. I agree that the presentation is beautiful -- it looks much harder than it is! Great for brunch!

  • kukas1410 21 Nov, 2007

    this has become a family favorite. Super simple, but wonderful presentation. Use frozen dethawed potatoes not the fresh ones now available in stores. Much easier to use.

  • pickettje 10 Nov, 2007

    This recipe is simply my go-to for any brunch I host as it's simple yet oh-so-sophisticated. Guests love the hasbrown crust. I've also substituted cream cheese for the goat cheese due to finicky guests. Pair with 'Orange Ricotta Pancakes' for a great meal.!