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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.

Source: Everyday Food, December 2005
Total Time Prep Servings Yield



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.

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How would you rate this recipe?
  • kmnachtegall
    4 NOV, 2018
    I have made this quiche several times and have truly enjoyed it. The filling is simplistic and the crust is wonderful. I do add double the scallions when I make this. I have served it for several brunches and showers and have always gotten rave reviews from our guests.
  • 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!

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