Quiche with Potato Crust

By Trix

Ingredients

• 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

Details

Servings 6
Preparation time 25mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 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.

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.