Goat Cheese and Dill Quiche in a Hash Brown Crust

Ingredients:

For the Hash Brown Crust:

• 3 tablespoons melted butter
• 2 large russet potatoes, peeled
• 1 large egg, lightly beaten
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly cracked black pepper

For the Filling:

• 6 large eggs
• 1 1/4 cups (310 ml) 5% cream
• 3 ounces (85 grams) goat cheese, softened to room temperature
• 1/4 cup (60 ml) chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/8-1/4 teaspoon cayenne pepper

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C). Set a baking rack on the lower third of the oven.
2. Prepare hash brown crust: Brush a pie plate or springform pan with melted butter. Shred potatoes on a box grater. Wring out excess liquid. Add shredded potatoes, beaten egg, salt, and pepper to a bowl. Toss to combine. Press potato mixture into the pie plate to cover the bottom and sides evenly.
3. Bake crust: Transfer pie plate to a baking sheet and place on the lower third of the oven. Bake until potatoes are set and golden brown (20-25 minutes). Let cool for 10 minutes.
4. Reduce oven temperature: Reduce oven temperature to 350°F (180°C) and move the rack to the center of the oven.
5. Make filling: Whisk together eggs, cream, goat cheese, dill, salt, and pepper. Add optional additions (spinach, kale, red pepper flakes).
6. Assemble quiche: Pour filling into the slightly cooled pie shell.
7. Bake quiche: Bake until filling is set, slightly puffed, and golden brown (40-45 minutes). The center should barely jiggle.
8. Cool: Let quiche cool on a rack for at least 15 minutes before slicing.

Optional additions:

• For extra flavor: Add spinach, kale, feta cheese, or red pepper flakes.
• For a richer texture: Use heavy cream instead of 5% cream.
• For a sweeter taste: Add a pinch of nutmeg or cinnamon to the filling.

Enjoy your delicious Goat Cheese and Potato Quiche!