Potato Crusted Goat Cheese Quiche

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Light quiche with a gluten free crust

Difficulty: Easy - for beginners
Serves: 6-8

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: breakfast · dinner · light · brunch ·


1 package Simply Potatoes hash browns, unfrozen
10 large eggs
1 1/2 cups sour cream
4 ounces soft goat cheese
2 1/2 tsp salt
1 1/2 tsp pepper
2 Tbs chopped herbs of your choice


Pre heat oven to 400 degrees
Grease a 10 inch pie pan
Mix the potatoes with one egg, 1 1/2 tsp salt and 1 tsp pepper
To make the crust, Use your hands to mold the potatoes on the bottom and sides of the pie pan until evenly distributed.
Bake crust about 20 minutes, until edges start to brown. Remove from oven and let cool slightly. Turn oven down to 375 degrees
Mix the remaining eggs, sour cream, goat cheese, salt and pepper using a hand mixer or immersion blender.
Pour egg mixture into potato crust, and sprinkle the chopped herbs on top.
Bake for 50 to 60 minutes, until top puffs up. Remove from oven and let sit 10 minutes before cutting.


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