2 T butter, softened plus more for pan
1 package (1 pound) frozen shredded hash brown potatoes, thawed
12 large eggs
coarse salt and fresh ground pepper
1 1/2 cups reduced fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
1/2 C diced ham or 1/2 C diced cooked bacon pieces
4 scallions, thinly sliced (set aside 1 tablespoon)
Preheat oven to 375 degrees. Rub a 9 by 2 1/2 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. Mix in the hash browns in a bowl with 2 T butter, 1 egg, 1 tsp. coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up the sides of prepared pan, using a moistened dry measuring cup or your fingers. Place on a rimmed baking sheet and bake until set, about 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!!).
In 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. Pour into prepared crust and sprinkle with 1 T remaining scallions. Bake until set, about 50 minutes. Unmold quiche and peel off waxed paper before serving. Each quiche will serve 8.
Note: If making two, make in two separate batches.