Herb & Cracked Pepper Goat Cheese Quiche (with a hash brown crust; vegetarian and gluten-free))
The creamiest quiche ever serves with a crispy hash brown crust, it's the perfect combo. The herbs and seasonings give it the most amazing flavor - perfect for brunch!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
16-20ozFrozen Shredded Hash Browns - thawed out
1small Shallot - diced small (about ¼ cup)
1tspFresh Lemon Zest
1TBSPFresh Thyme - chopped
¼cupFresh Chives - thinly cut
¼cupFresh Parley - chopped
¼cupFreshly Shredded Parmesan Cheese
4ozCracked Black Pepper Goat Cheesesee blog notes.
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.
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.
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 45-55 minutes until your eggs are slightly firm, they should still slightly give when you move the pan but will be cooked through. Within the last 10 minutes of baking, you can spread some butter onto the hash brown crust for a browner finish.
Herb & Cracked Pepper Goat Cheese Quiche (with a hash brown crust; vegetarian and gluten-free)) https://nicolestastingspoon.com/hash-brown-crust-quiche/