- 2 Tablespoons butter, softened plus more for the pan
- 1 package (1 pound) frozen shredded has brown potatoes, thawed
- 12 large eggs
- coarse salt and fresh ground pepper
- 1 1/2 cups sour cream
- 1 package (4 to 5 ounces) soft goat cheese, room temperature
- 1/2 cup diced ham or 1/2 cup diced cooked bacon pieces
- 4 scallions, thinly sliced (set aside 1 tablespoon)
Preheat oven to 375 degrees. Rub a 10 inch springform pan with butter. Line the sides of the pan with strips of waxed paper, cut the paper so that it is the same height as the pan. Cut out a round piece of waxed paper to fit in the bottom. Rub or brush the waxed paper with softened butter.
Squeeze excess moisture from hash browns with paper towels (dry as much as possible). Place the hash browns in a bowl, add 2 T melted butter, 1 egg, 1 tsp. coarse salt, and 1/4 teaspoon pepper. Pat hash brown mixture into bottom and up the sides of prepared pan using a moistened dry measuring cup or your fingers (make sure you press hard). Place the pan on a rimmed baking sheet and bake until set, about 15 to 20 minutes. (I like the crust to be brown, so I turn on the broiler to high, and let it brown for 5 minutes, carefully watching it. You don’t want it to burn!!).
While the crust is baking, using a large bowl, whisk sour cream, goat cheese, scallions, ham or bacon, 1 1/2 tsp. coarse salt and 1/4 tsp. pepper until well combined; whisk in 11 remaining eggs. Set aside.
When crust is ready, take out of the oven and pour the egg mixture into it and sprinkle with 1 T remaining scallions. Place back in the oven and bake until set, about 50 minutes. Unmold quiche and peel off waxed paper before serving. Serves 8. (DO NOT FREEZE)