Goat Cheese and Dill Quiche in a Hash Brown Crust

Name: Goat Cheese and Dill Quiche in a Hash Brown Crust
Prep time: 10 min
Total time: 80 min
Yield: 6 Servings
Ingredients: 3 tablespoon butter, melted; 2 large russet potatoes, peeled; 1 large egg lightly beaten; 1 teaspoon kosher salt; u00be teaspoon fresh cracked black pepper; 6 large eggs; 1u00bc cups cream; 3 ounces goat cheese, softened to room temperature; u00bc cup fresh dill, chopped, plus some extra for garnish if desired; u00bd teaspoon kosher salt; u00bc teaspoon cayenne pepper; u00bd teaspoon freshly cracked black pepper; red onion, sliced thin, optional; asparagus, broccoli, cauliflower, etc.

By Leslie Blythe Cheese, Eggs, Pie, Potatoes, Vegetarian Baking

March 22, 2019

This Goat Cheese and Dill Quiche in a Hash Brown Crust is without a doubt the best quiche I have ever made. The creamy, silky filled with an abundance of dill meets a crispy hash brown crust! Hello! What's wrong with this? NOTHING! Everyone loved it. My husband is out of town is not pleased that I made it without him. His birthday is next week so I will do it again.

Prep: 10 mins
Cook: 1 hr 10 mins
Yields: 6 Servings

Ingredients

Hash Brown Crust

3 tablespoon butter, melted

2 large russet potatoes, peeled

1 large egg lightly beaten

1 teaspoon kosher salt

¾ teaspoon fresh cracked black pepper

Filling

6 large eggs

1¼ cups cream

3 ounces goat cheese, softened to room temperature

¼ cup fresh dill, chopped, plus some extra for garnish if desired

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

½ teaspoon freshly cracked black pepper

red onion, sliced thin, optional

Optional additions

asparagus, broccoli, cauliflower, etc.

Directions

1Preheat the oven to 425° F. Set a baking rack onto the lower third of the oven. 

2-Hash Brown Crust

3Brush the bottom and sides of a pie plate or springform pan with some of the melted butter. Set aside.

4Using the largest holes of a box grater, shred the potatoes onto a clean dish towel. Gather the ends together, trapping the potato, and thoroughly wring out the liquid over the sink.

5Transfer the dried potatoes to a bowl and add the beaten egg, remaining melted butter, salt and pepper. Toss to combine.

6Press the potato mixture to the pie plate with your fingers, covering the bottom and sides evenly.

7Transfer the pie plate onto a baking sheet and place the baking sheet onto the baking rack set on the lower third of the oven. Bake until the potatoes are set and golden brown, about 20 - 25 minutes.

8Remove the plate from the oven and let it cool for 10 minutes. Keep the pie plate on the baking sheet.

9Reduce the oven temperature to 350° F and move the rack to the center of the oven.

Filling

1In a bowl whisk together the eggs, cream, goat cheese, dill, salt and both peppers.

2Pour this into the slightly cooled pie shell.

3At this point you can add the thinly sliced red onion pieces, gently placing them on top of the filling. Or add any filling as described below to the beaten filling before pouring into the crust. 

4Bake until the filling is set but soft, slightly puffed and golden brown. This should take between 40 and 45 minutes. It should barely jiggle in the center.

5Allow to cool on a rack for at least 15 minutes. This will allow the center to continue cooking and set more. Garnish with extra dill if desired.

Recipe from Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott.

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