This savory herb and cracked pepper goat cheese quiche is nestled in a shredded hash brown crust hits the spot every single time. Packed with fresh herbs, lemon zest and topped with a creamy cracked pepper goat cheese, it’s so fresh, airy and light. The absolute perfect vegetarian quiche for any weekend, holiday, bridal shower, you name it, it’s a total crowd pleaser.
What is Quiche?
What is a quiche. A soft creamy egg dish that is known as a ratio recipe – you can make as little or as much as you want as long as you stick to the ratio – 2 eggs to 1 cup of cream or milk.
The Hash Brown Crust
The hash brown crust makes this dish undeniably delicious. This recipe calls for a bag of unflavored frozen hash browns that have been thawed in the refrigerator.
The hash browns will pre-bake for about 10 minutes while you prep the quiche. The brown toasted hash browns really dress this dish to impress. It’s beautiful from oven to table.
Quiche – Key Ingredient
The key ingredient is fresh herbs. The devil in in the details and these herbs with a hint a lemon zest makes the most scrumptious cracked pepper goat cheese quiche ever made.
Herbs should be completely dry before cutting with a knife to avoid the smush of herbs on your cutting board.
Farmer’s Market Goat Cheese
I picked up this amazing cracked black pepper goat cheese for our local farmer’s market, it was a dream. It was super creamy, fresh and delicious.
If you cannot find a pre-made whipped cracked pepper goat cheese it’s easy to recreate at home.
Roll a 4-5oz plain goat cheese log in course black pepper. Cut the log into four even pieces and add that to the top of the quiche before baking.
Cracked Pepper Goat Cheese Quiche (GF)
Ingredients
- 16-20 oz Frozen Shredded Hash Browns - thawed out
- ½ tsp Salt
- 3 Eggs
- 1½ cup Cream
- 1 small Shallot - diced small (about ¼ cup)
- 1 tsp Fresh Lemon Zest
- 1 TBSP Fresh Thyme - chopped
- ¼ cup Fresh Chives - thinly cut
- ¼ cup Fresh Parlsey - chopped
- ¼ cup Freshly Shredded Parmesan Cheese
- 4 oz Cracked Black Pepper Goat Cheese see blog notes.
Instructions
- Preheat your oven to 350F.
- Using cooking spray, spray your pie pan. Line your pie pan with an even layer of your thawed hash browns. Sprinkle the salt over the hash browns. Bake at 350F for 10 minutes.16-20 oz Frozen Shredded Hash Browns - thawed out, ½ tsp Salt
- In a bowl, whisk together your eggs and then your cream and whisk to combine. Add in your shallot, lemon zest, herbs, Parmesan cheese and salt.3 Eggs, 1½ cup Cream, 1 small Shallot - diced small (about ¼ cup), 1 tsp Fresh Lemon Zest, 1 TBSP Fresh Thyme - chopped, ¼ cup Fresh Chives - thinly cut, ¼ cup Fresh Parlsey - chopped, ¼ cup Freshly Shredded Parmesan Cheese
- Carefully and slowly pour your egg mixture into your hash brown crust, make sure to do it gently not to move your hash brown layer. Scoop a few dollops of cracked black pepper goat cheese on top.
- Bake for 45-50 minutes until your eggs are slightly firm, they should still slightly jiggleish when you move the pan but will be cooked through. Using the tip of a butter knife, poke the goat cheese and give it a slight swirl.
Question: Is it better to prebake the crust? I like things really crisp. Even for a few minutes? Thank you. It sounds delicious!
Hi, you can for a few minutes (maybe 10-15?), I haven’t tried it with the hash browns, but it could help crisp them up before adding the eggs. If the crust gets too brown while the eggs bake cover with a piece of foil to prevent them from burning around the edges. I hope you love it!!