Cracked Pepper Goat Cheese Quiche (GF)

5 from 1 vote

Cracked Pepper Goat Cheese Quiche (GF)

This quiche is packed with fresh herbs, lemon zest and topped with a creamy cracked pepper goat cheese, it's so fresh, airy and light. This vegetarian quiche is perfect for any weekend, holiday, bridal shower, you name it, it's a total crowd pleaser.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: French

Keyword: quiche, vegetarian, glutenn-free, fresh herbs, brunch

Servings:

Calories: 339kcal

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.

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