Look at the swirls of the scallions and the scraggly toasted hash browns running up the edge.
This quiche could double as an art project.
Who wouldn't love a wall of crispy, seasoned hash browns, protecting a sea of baked eggs and creamy
goat cheese with scallions floating atop?
This recipe is from MarthaStewart.com where you unfortunately do not get much in the way of photos or
tips. So here are a few …
better than paper towels which stick to the food.
The instructions call for wax paper, but my paper stuck to the crust and I had to painstakingly pick it off
portions of the bottom and sides before serving it. It may be because I baked the crust the night before,
refrigerated it, baked the whole quiche the next morning, then refrigerated it a few hours before
serving. Hot, cold, hot, cold may have been the cause. So next time I will use parchment paper.
This dish came out of the oven about 7:30am, was refrigerated for about 3 hours, and was about room
temperature at that point. You could heat it in the microwave for about 2 minutes to warm it up a bit
but it is fine served warm, not hot.
The taste was delicious. If you don't want to use goat cheese, the same amount of cream cheese will do
the trick. Other cooks have reported good results with the substitution.
Goat Cheese Quiche with Hash-Brown Crust
Compliments of JennaDish
from Martha Stewart
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
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.