HASH BROWN & CHIVE GOAT CHEESE QUICHE

Hash Brown & Chive Goat Cheese Quiche image

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!

Provided by My Food and Family

Categories Home

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

Previous Next

Ingredients

1 - 16 oz package refrigerated shredded hash browns (squeeze all moisture out with cheesecloth or paper towels)
4 tablespoons softened butter
1 large Eggland's Best® Eggs
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 tsp. pepper
11 large Eggland's Best® Eggs
1 tablespoon chopped fresh chives

Steps:

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 Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g