From the Brewster House B&B in Freeport, Maine comes this creamy, gluten-free quiche that is made with goat cheese, “Mom’s” favorite addition to just about anything!
Gluten-Free Quiche with Goat Cheese
2 tablespoons butter, softened, plus more for pan (“Mom” prefers organic)
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs (“Mom” prefers cage-free, vegetarian-fed eggs)
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4-5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced
Preheat oven to 375 degrees F. 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 the 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.
Serves 6-8 – depending on serving size.
*Recipe and image courtesy of BNBFinder.com.*