Monday, February 3, 2014

"That Is So Quiche."

When I blogged about the White Elephant Party a few weeks ago, I got tons of requests for more information about that quiche recipe! You all have good taste… it is SERIOUSLY delicious!

The recipe is by Martha Stewart – I’ve been making it for a few years now and it does not disappoint… it ALWAYS looks gorgeous, gets tons of compliments, and of course, tastes amazing :) Here’s the original recipe, with my tweaks listed in pink...

Martha Stewart's Goat Cheese Quiche with Hash Brown Crust

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced
garlic powder
zest from half a lemon

Preheat oven to 375 degrees. 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 pan); brush paper with butter. I did this the first time I made the quiche, but never again. I spray the springform liberally with olive oil spray and have had no issues with the crust sticking.
Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, 1/4 teaspoon pepper, and a couple of good shakes of garlic powder. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. I use my hands to pat the hash browns into place - I leave about an inch of space at the top of the rim. 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, scallions, and the lemon zest. Pour into crust and bake until set, 45 to 50 minutes. 
The quiche should jiggle only a little bit in the center when it's done. Take it out of the oven, let it cool slightly, and undo the springform pan after about 10 minutes.

The goat cheese with the green onions is a really great combination, but I've also made it a few other ways:
- Caramelized onions and sauteed mushrooms
- Sliced tomatoes, basil, and goat cheese
- Chicken apple sausage and sauteed garlic
- Spinach and feta cheese

It's the perfect brunch dish - delicious and substantial, but gorgeous enough for a fancy party too. I hope you try it and love it as much as I do. 

By the way - if you don't understand the title of this post, click here and watch this. YOU'RE WELCOME! #soquicherightnow

1 comment:

Jayme said...

Yay!! I'm so excited to make one of the Jordan perfected versions of this quiche! Thank you for posting!