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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Butter, Softened, plus more for the pan
  • 1 pounds - Frozen Hash Brown Potatoes, thawed
  • 12 - Large Eggs
  • - Course Salt and Ground Pepper
  • 1 1/2 cups - Reduced-Fat Sour Cream
  • 1 packages - Soft Goat Cheese, (4-5 oz), Room Temperature
  • 4 - Scallions, Thinly Sliced
  • Directions:

    Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

    Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

    In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

    Brief Description

    This goat cheese quiche is the perfect item to serve at a brunch and quickly creates raving fans.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 1 hour(s) 15 min


    When is it done? Gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.


    Martha Stewart Living

    Posted By:


    Posted On:

    July 11, 2012

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    1. Johan says:

      This is definitely one of my favorites!

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