Goat Cheese Quiche with Hash Brown Crusts

I felt a bit out of it this Easter weekend.  In the past I have spent some time making Danish style roast pork with all the sides, Passover meal for Easter or roast lamb for Easter meal.  The past week has been quite busy and I couldn’t spend too much time in the kitchen.  However, I managed to make this rich pudding like quiche for our Saturday brunch (which made me a little better about at least cooking something for this Easter).  I found this recipe here.   If you like goat cheese I think you will really enjoy this quiche.  It doesn’t have a strong goat cheese flavor, however, you definitely can taste the goat cheese. 

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  • 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.

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  1. 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.

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  1. 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.

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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.

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