Friday, April 25, 2014

Hash-Brown Crusted Cheese Quiche

Hash-Brown Crusted Cheese Quiche
(6 servings)


2 tbsp. Unsalted Butter, softened plus more for pan
1 lb. Frozen Shredded Hash-Browns, thawed
12 large Fresh Eggs
2½ tsp. Kosher Salt, divided
½ tsp. Black Pepper, divided
1½ cups Sour Cream
4-5 oz. Soft Goat Cheese, room temperature
4 each Scallions (green onions), thinly sliced


Butter the inside of a 9 inch (2½ inch high) springform pan and the sides of pan with waxed paper the same height as pan. Set aside for now. Squeeze excess moisture from hash-browns. In a large mixing bowl combine butter, 1 egg, 1 tsp. salt, ¼ tsp. pepper with the hash-browns. Pat into bottom and up walls of springform pan using a moistened dry measuring cup. Place on a rimmed baking sheet and into a pre-heated 375 degree oven for 15 to 20 minutes or until set. In a large mixing bowl, whisk sour cream, goat cheese, 1½ tsp. salt and ¼ tsp. pepper until well combined. Now whisk in remaining eggs and pour into the hash-brown crust. Sprinkle with the scallions and bake in the pre-heated 375 degree oven for 45 to 50 minutes or until set. Unmold the quiche and peel off waxed paper before serving.

Note: You could try other soft cheeses if you wish. Maybe some flavored soft cheeses.

Ideas for Future Efforts

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