Prep 20 mins
Cook 50 mins
Martha Stewart has some incredible quiche recipes! This is one of the many we just love!
- 2 tablespoons butter, softened, plus more for pan
- 1 (1 lb) package frozen hash brown potatoes, thawed
- 12 large eggs
- coarse salt and pepper
- 1 1⁄2 cups reduced-fat sour cream
- 1 (4 -5 ounce) package soft fresh goat cheese, room temperature
- 4 scallions, thinly sliced
- 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.
- 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.
- 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.
i just used this as a rough outline since i only had 4 eggs and i lack a springform pan. i did however have wonderful homemade goat cheese which i used about 1 1/4 cups of, as well as about a cup of full fat sour cream. i did the hashbrowns with much less then stated and let them thaw in the oven as it preheated. i mashed them into place with about 4 Tbs margarine and forgot to season them at all. let it solidify for about 10 min in the oven, then added the onions and turned the heat up to 400 for 10 min to help them cook and solidify the crust more. i added some garlic, dill and salt and pepper to the liquid mix and poured the whole mess over the onions and crust. baked at 350 for 45 min which set it up just fine. this was light and wonderful. will make again, especially the hashbrown crust!
This is delicious! I made the recipe exactly as stated. My only suggestion would be to make sure the potatoes have ALL the moisture removed, I only removed the 'excess' and the crust was not as crispy as it could have been. You really could run wild with variations for this recipe, and am so happy to add this to my Gluten Free database!