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Goat Cheese and Dill Quiche in a hash brown crust

Goat Cheese and Dill Quiche in a Hash Brown Crust

A perfect brunch, lunch or dinner contender.  Creamy filling is poured into a pre-baked grated potato crust. A lovely gluten free quiche to add to your collection. 

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling 15 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

Hash Brown Crust

  • 3 tbsp melted butter (45 ml)
  • 2 large russet potatoes peeled
  • 1 large egg lightly beaten
  • 1 tsp kosher salt
  • 3/4 tsp fresh cracked black pepper

Egg Filling

  • 6 large eggs
  • 1 1/4 cups (310 ml) 5% cream
  • 3 oz (85 grams) goat cheese, softened to room temperature
  • 1/4 cup (60ml) chopped fresh dill, plus some extra for garnish if desired
  • 1/2 tsp kosher salt
  • 1/8-1/4 tsp cayenne pepper
  • 1/2 tsp freshly cracked black pepper
  • Optional
  • red onion sliced thin

Instructions

  1. Preheat the oven to 425F (220C) Set a baking rack onto the lower third of the oven.

Hash Brown Crust

  1. Brush the bottom and sides of a pie plate or springform pan with some of the melted butter. Set aside.
  2. Using the largest holes of a box grater, shred the potatoes onto a clean dish towel. Gather the ends together, trapping the potato, and thoroughly wring out the the liquid over the sink.
  3. Transfer the dried potatoes to a bowl and add the beaten egg, remaining melted butter, salt and pepper. Toss to combine.
  4. Press the potato mixture to the pie plate with your fingers, covering the bottom and sides evenly.
  5. Transfer the pie plate onto a baking sheet and place the baking sheet onto the baking rack set on the lower third of the oven. Bake until the potatoes are set and golden brown, about 20-25 minutes.
  6. Remove the plate from the oven and let it cool for 10 minutes. Keep the pie plate on the baking sheet.
  7. Reduce the oven temperature to 350F (180C) and move the rack to the centre of the oven.

Filling

  1. Using the same bowl from above (just give it a quick wipe) whisk together the eggs, cream, goat cheese, dill, salt and both peppers.
  2. Pour this into the slightly cooled pie shell.

  3. At this point you can add the thinly sliced red onion pieces, gently placing them on top of the filling.  Or add any filling as described below to the beaten filling before pouring into the crust.

  4. Bake until the filling is set but soft, slightly puffed and golden brown. This should take betwen 40 and 45 minutes. It should barely jiggle in the centre.
  5. Allow to cool on a rack for at least 15 minutes. This will allow the centre to continue cooking and set more. Garnish with extra dill if desired.

    If you baked this off with the onions on top, make sure you use a sharp serrated knife to gently cut through the onion to help keep it intact.  It may move a bit, but no worries.

Recipe Notes

Optional veggie additions: 8 or 9 spears of asparagus, ends trimmed, can be placed on top of the filling. Or lightly steamed (still keeping a good amount of crunch) broccoli or cauliflower florets can be added to the filling. 6 or so canned artichoke hearts, quartered would be amazing in this filling as well.

Don't be worried if your potatoes are completely browned- this may not happen unless you are using a glass pie plate.  They will still be completely cooked through and the sides will be firm.