Brunch, quiche, and also: Go buy a Springform

Posted on by sorellatortina

Brunch is my favorite meal. Any excuse to have brunch or make brunch is an opportunity I will NOT miss. A while back, the LA family was hosting a brunch. It might have been in honor of a visitor. It might have been just because we wanted to. I honestly don’t remember. What I do remember is that I was tasked with making quiche. As the reigning vegetarian chef of the group, I wanted to impress everyone. My quiche had to be better than the bacon. Luckily, I came across the following recipe.

In typical Rebecca fashion though, I modified it.

  • 2 tablespoons butter, softened, plus more for pan
  • 1 package (1 pound) frozen hash brown potatoes, thawed
  • 11 large eggs
  • Kosher salt and ground pepper
  • 1 1/2 cups reduced-fat sour cream
  • 1 package (4 to 5 ounces) soft goat cheese, room temperature

I might be obsessed with this quiche recipe. It has a hash brown crust, so how can you not be? My only issue with the recipe is the lack of veggies, an issue that is easily fixed!

In addition to the above ingredients, I would recommend adding any combination of the following:

green onions
caramelized onion
artichoke hearts

In all honesty, any vegetable you fancy will probably taste delicious in this quiche. For my quiche, I used broccoli, caramalized onions, spinach, yellow bell peppers, and chives.

I recommend owning a Springform. It’s the most ingenious pan. Perfect for cheesecake, and perfect for this quiche. Go get one. Then you can bake.

Preheat your oven to 375. Rub some butter all over your pan. Line the edges with waxed paper, then rub some more butter over that.

Mix the thawed hash browns with 2 tbsp of butter, 1 egg, 1 teaspoon kosher salt, and ¼ teaspoon ground pepper.

It should be slightly sticky, enough to be able to stick it to the sides of your buttered pan. Line the pan with hash browns and stick it in the oven for 15 minutes.

I recommend placing the Springform on a cookie sheet so the crust doesn’t brown too quickly.

 While your crust is baking, saute up your onions with some olive oil.

Once they have turned from white to translucent to lightly brown, add your other veggies. Cook for a few minutes, until slightly crunchy.

 Mix the goat cheese, sour cream, and 10 remaining eggs.

Add 1 ½ teaspoons kosher salt, and ¼ teaspoon ground black pepper. Whisk everything together until nice and smooth.

Add your cooked veggies.

Pour the whole quiche mixture into your hash brown crusted pan. Top with chives, or another seasoning of your choice.

Put it back in the oven for 45 minutes. When finished, the quiche should be solid, but jiggly in the center, with a lightly browned crust.

I brought this particular quiche to a party. I was able to snap one photo of the finished quiche. I turned around for 10 minutes, and half of it was gone!

How do you make quiche? What do you put in it?




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  1. Ruth Gamble

    Hi Rebecca! Thanks for posting this recipe! I LOVED eating it at the premiere party 🙂

    And it ended up being our main dish at our mini Thanksgiving dinner! We celebrated a few days early with family at Cafe Gratitude (get it?) and will celebrate a few days late with more family, but had some old friends over last minute on real Thanksgiving.

    We forgot to read the recipe before we went to the store (I’m still learning to follow recipes!) and just guessed what we needed to add to what we already had at the house. We had eggs. And we remembered potatoes were in it 🙂 So once we got to the grocery store, we bought yams, a red onion, and some mushrooms. Then we read the recipe! We only had coconut butter and rice nog to work with. So here’s what we did:

    Put about three heaping scoops of coconut butter in a glass pan (Shane says I should say casserole dish) (I don’t know what size it is, maybe a little bigger than a sheet of paper). Put it on the stove as it preheats to 375 so it melts the coconut butter so it’s easier to coat the pan with it.

    Grate a big ass yam.

    Coat the pan with the coconut butter. Dump the grated yam into the pan. Add one egg, some more (aiming for 2 tbsp) coconut butter, fresh ground pepper and sea salt. Stir it all around. Then line the pan with the mixture.

    Chop a whole package of white mushrooms (Except 4 of them, save them for who knows what could happen tomorrow and you might need 4 mushrooms).

    Chop two large slices down the middle of a large red onion, then slice them into little cubes. Saute the onion in olive oil until tender.

    In a big yellow bowl (or whatever color you have), mix 8 eggs, the mushrooms, the onion, some more coconut butter, and a cup of rice nog (it’s rice milk egg nog), sea salt, and fresh ground pepper. Pour that into the yam lined casserole dish 🙂

    Cook for about 45 minutes or like you said, the eggs are cooked, but jiggly! And should come out sweet and hearty.

    Hope you like it if you end up trying it! Our guests really liked it. Thank you for your recipe inspiration, guidance, and joy!