Adapted from marthastewart.com.
For someone who doesn't have a lot of time, I sure am banging out these new recipes for dinner. Anyway, this was a tasty quiche and I will definitely be making it again. What's not to love about quiche that already has hash browns involved?
2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs (I used 9)
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream (I used half sour cream and half ff greek yogurt)
1 package (4 to 5 ounces) soft goat cheese, room temperature (I used herbed goat cheese)
4 scallions, thinly sliced (I used 1 C grilled veg leftover from a previous recipe: onions, mushrooms, bell peppers, asparagus and zucchini)
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 (I defrosted my hash browns in the microwave until almost thawed and did not bother squeezing). 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. 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. Serves 6.
I served this with spring greens and dinner rolls. I felt that 9 eggs were plenty but if I were making this for guests I'd probably do all 12.