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!
Servings: 6
Ingredients
- 16-20 oz Frozen Shredded Hash Browns - thawed out
- 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 Parley - chopped
- ¼ cup Freshly Shredded Parmesan Cheese
- ½ tsp Salt
- 4 oz Cracked Black Pepper Goat Cheese see blog notes.
- 2 TBSP Butter
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.
- 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.
