Cove Circle Kitchen » Just another food blog

Hashbrown Quiche with Fontina and Goat Cheese


This was pretty awesome , I mean, just look at the ingredients:  goat cheese, fontina..eggs and potatoes.  I am pretty sure I stated I love breakfast.  I do.

Original recipe source unknown – as soon as I find it – I will put it on here.

Hashbrown Quiche with Fontina and Goat Cheese


3 oz baby spinach2 Tbs butter (softened, plus more for pan)1 lb package frozen hash brown potatoes (thawed)8 large eggssea salt and ground pepper½ cup sour cream (light)1 cup half and halfsea salt6 oz grated Fontina cheese2 oz goat cheese (crumbled)4 scallions (thinly sliced)


  1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch spring form pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
  2. 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.
  3. 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 7 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



Your email is never published or shared. Required fields are marked *



 Email this Recipe