Mom made this Christmas morning 2005. Everyone loved it.
Once Mom planned to make this for breakfast on vacation, but when she woke up, Dad had used all the eggs to make French Toast! We are still laughing about that.
based on a recipe from Martha Stewart
2 Tablespoons Butter — softened
1 Pound Frozen Hash Browns — thawed
12 Large Eggs
Salt and Pepper
1 1/2 Cups Sour Cream
5 Ounces Goat Cheese — soft, room temp
2 Scallion — thinly sliced
Preheat oven 375.
Brush 9 by 2 1/2 inch spring-form pan with butter. Line the sides of the pan with strips of waxed paper. Brush with butter
Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon 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 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.
Savoie Secrets: It's a Family Recipe 