Hash Brown & Chive Goat Cheese Quiche
A B&B in the NC mountains created this delicacy! Local markets supplied delicious cheeses & with Eggland's Best eggs - it's all the guests could rave about!
Make This Recipe
Ingredients
- 1 - 16 oz package shredded hash browns (squeeze all moisture out with cheesecloth or paper towels)
- 4 tablespoons softened butter
- 1 large Eggland’s Best egg
- 1 teaspoon coarse Himalayan sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Spanish Smoked Paprika
- 3 tablespoons chopped fresh chives
- 1 1/2 cups whole milk Greek yogurt
- 1 - 4-5 oz room temperature goat cheese
- 1 teaspoon Himalayan sea salt
- 1/4 teaspoon pepper
- 11 large Eggland’s Best eggs
- 1 tablespoon chopped fresh chives
Preparation
Preheat oven to 350°F.
Using a 10” spring form pan, butter bottom and sides. Then line only the sides with parchment paper. Then butter the paper.
In a bowl, mix dry hash browns, butter, egg, salt, pepper, paprika and chives.
Pat into bottom and sides of spring form making sure the bottom crust is not too think.
Place on rimmed baking sheet and bake for 20 minutes or until crispy and browned.
In large bowl beat softened goat cheese, yogurt, salt and pepper. Slowly beat in eggs until all 11 are mixed in.
When crust comes out of the oven pour egg mixture into crust and bake approximately 45-50 minutes. Sides will be firm and center almost firm.
Take spring form side off, peel off parchment paper and serve!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 279 |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Cholesterol | 295 mg |
| Sodium | 251 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1.5 g |
| Protein | 17.5 g |