Goat Cheese Quiche in a Hash-Brown Crust
2 tbsp. Butter, softened (additional for pan)
1 lb. Frozen Shredded Hash Browns, thawed
12 Fresh Eggs, divided
2 ½ tsp. Salt, divided
½ tsp. Black Pepper, divided
1 ½ cups Reduced-Fat Sour Cream
5 oz. Soft Goat Cheese, room temperature
4 Green Onions (green & white parts), thinly sliced
Using the extra butter (melted), brush inside of a 9 X 2 ½ inch springform pan. Line the inside of the pan with wax paper to the top and then brush the wax paper with the butter. Squeeze any excess moisture from hash browns and mix with the 2 tbsp. butter, 1 egg, 1 tsp. salt and ¼ tsp. pepper. Pat into bottom and up sides of the pan using a moistened dry measuring cup. Place on a rimmed baking sheet and place in a pre-heated 375 degree oven for 15 to 20 minutes or until set. In a large bowl, whisk the sour cream, goat cheese, 1 ½ tsp. salt and ¼ tsp. pepper until well combined. Now whisk in the remaining eggs and pour into the hash-brown crust. Sprinkle evenly with the green onions and bake for 45 to 50 minutes. Remove sides of springformed pan and peel off the waxed paper before serving.
Note: Try using other Quiche fillings with the hash-brown crust.
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