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Goat Cheese Quiche with Hash-Brown Crust


This flavorful quiche is our go-to brunch dish -- you can keep a bag of the hash browns in the freezer and thaw them in minutes.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield:

Source: Everyday Food, December 2005


  • 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


  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.

Cook's Notes

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.

Reviews Add a comment

  • Stefanie Y
    28 DEC, 2014
    The real star of this dish is the idea behind the hash brown crust. It is a bit bland and can easily be elevated by the addition of cheese and or seasonings. The filling leaves something to be desired. I have found and used delicious goat cheese quiche fillings and sadly, this one doesn't even compare. BUT put this crust with those fillings and you have yourself a winner!
  • MS11608065
    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.
  • MS10449602
    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.