Goat Cheese Quiche with Hash-Brown Crust

Goat Cheese Quiche with Hash-Brown Crust (Adapted from Everyday Food)

1 pound frozen shredded hash brown potatoes, thawed
2 tablespoons butter, softened
9 large eggs, divided
2 1/2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
6 large egg whites
1 1/2 cups sour cream
4 ounces soft goat cheese, at room temperature
3 scallions, thinly sliced

Preheat oven to 375 degrees.

Spray a 9" round by 2 1/2" deep springform pan with cooking spray - line sides with strips of parchment that reach from bottom to top. Coat parchment with cooking spray.

Squeeze thawed hash browns to remove excess moisture. In a large bowl, add butter, squeezed hash browns, 1 large egg, 1 teaspoon salt and 1/4 teaspoon pepper. Scoop mixture into the pan and spread over the bottom and press up the sides to form an even layer. Set pan onto a rimmed baking sheet and place into the oven - bake until set, about 15 to 20 minutes.

In the same bowl, whisk together remaining eggs and egg whites. Whisk in sour cream, goat cheese, remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon pepper until well combined. Pour mixture into the hash brown crust and sprinkle the top with scallions. Place back into the oven and bake until set, about 45 to 50 minutes. Remove from the oven, release the sides of the pan and let cool at least 10 minutes before serving.

Makes about 6 servings.

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