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Hashbrown Quiche with Fontina and Goat Cheese

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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.

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Hashbrown Quiche with Fontina and Goat Cheese

Ingredients

  • 3 oz baby spinach
  • 2 Tbs butter (softened, plus more for pan)
  • 1 lb package frozen hash brown potatoes (thawed)
  • 8 large eggs
  • sea salt and ground pepper
  • ½ cup sour cream (light)
  • 1 cup half and half
  • sea salt
  • 6 oz grated Fontina cheese
  • 2 oz goat cheese (crumbled)
  • 4 scallions (thinly sliced)

Instructions

  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.

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