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Make ahead ...Unique ... Delicious ... Adaptable ... Fun ...
Breakfast. Lunch. Brunch. Dinner. Perfect!
cooking spray
3 ounces baby arugula or spinach, this will seem like too much but don't be alarmed! It will be amazing to you when you see how much it shrinks up in the microwave!
2 tablespoons butter, softened, plus more for pan
1 pound package frozen hash brown potatoes, thawed
8 large eggs
sea salt and ground pepper
½ cup light sour cream
1 cup half and half
sea salt
6 ounces grated Fontina cheese
2 ounces goat cheese, crumbled (goat cheese crumbles easily if you freeze for about 30 minutes beforehand)
4 scallions, thinly sliced
Directions:
1. Place arugula in a microwave safe container and sprinkle lightly with water (just a sprinkle with your hand - you don't need much at all!). Cover with plastic wrap and cook on high power setting for 1 minute. Remove from microwave and allow to cool.
2. Preheat oven to 375 degrees.
3. Spray a 9-by-2 ½-inch springform pan with cooking spray, then brush with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter - this part is essential - it will give you the lovely golden crust and keep the crust from sticking to your pan.
4. Place hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns.
5. Remove hash browns from paper towel packet and place in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and ÂĽ teaspoon pepper. Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
6. Place cooled arugula on 3-4 thicknesses of paper towels and using technique in step 4, squeeze out excess liquid.
7. In a large bowl, whisk 7 remaining eggs, sour cream, half and half Fontina cheese, arugula, 1 teaspoons sea salt, and ÂĽ teaspoon pepper until well combined.. Pour into crust, and sprinkle with crumbled goat cheese. Bake until set, 45 to 50 minutes. Remove outer ring of springform pan, and gently peel off parchment paper.
Notes:
~ There can be lots of variations to this delicious quiche; feel free to replace the Fontina with your favorite type of cheese. Use a creamy Feta in place of the goat cheese. Add ham, bacon, prosciutto, pancetta, Italian sausage or chicken/turkey sausage. Asparagus or scallions could replace the arugula or you could leave these veggies out altogether and just add some fresh herbs and a few chopped sun-dried tomatoes for a fabulous flavor variation.
~ Serve with muffins and fresh fruit for breakfast, brunch or lunch or with some crusty bread and a green salad for a lovely, simple lunch or dinner.
~ You can bake the crust and stir up the egg mixture the night before; in the morning just combine and finish baking!
~ This also re-warms quite nicely in the microwave.
Adapted from Martha Stewart Living
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Hi I was wondering if I can make the base with hash browns, bake and freeze?
It’s for a cottage weekend and would prefer not to do the crust there. Thank you
Hi Louise, Though we haven't tested freezing this recipe, it should work well to make the crust ahead and freeze it. You could combine the egg mixture and store it separately, then fill and bake the quiche when you're ready. Hope this turns out well for you -
Enjoy your cottage weekend!
Hi! It looks like you have used shredded/grated hash browns. Can’t find them anywhere. Can I use ovals and grate them using a food processor? Thanks for your help. Karen
Hi Karen, I haven't tried that so I don't want to advise if that will work. Sorry! If you try it, let us know!
To Karen - The leaking is the result of not covering every surface of the springform pan with overlapping parchment paper strips. Brushing butter on each strip after it is placed in the pan helps the parchment paper stick together and prevent the leaking I fixed this for my book club today and it was a hit - very pretty presentation as well as tasty. I added a little prosciutto. I also sprinkled some goat cheese on top after it was cooked and added a little red silk flower to make it look Christmas festive.
Made this twice for my gluten free peeps. I'm not sure I will ever make my quiche any other way, and I'm known for my quiche! So elegant and yet so simple, although isn't that usually the way. Thanks for a real keeper!
So glad it worked out for you Lynn. Quiche is amazingly versatile! I had a salmon and spinach one at a tiny French café for lunch yesterday afternoon - delicious!
I've made this twice now (who wouldn't?) and both times the egg mixture seeped out of the crust and onto the baking sheet, probably equalivilant to one half cup of the egg mixture, both times. I even tried using 1.25 lb. of hash browns, thinking it would be a thicker crust, and I made double-sure there were no thin spots prior to the pre-bake.
Any idea what I did wrong? My pan is the correct size too...
Hi Karen, not sure what could be wrong unless it's the type of hash browns??
I had the same problem too, and my parchment was one piece cut to go up the sides of my pan. My potatoes disappeared into the egg custard. So it was delicious, but not the impressive presentation I was hoping for.
Is this Goat Cheese, Fontina and Arugula Quiche with a Hash Brown crust considered Gluten Free?
Yes Debi, it doesn't contain flour.
This looks great! Planning on trying it out for my work Christmas Brunch on Sunday. If I substitute another cheese, just make sure the cheese total adds up to 8oz? And then you said about 1/2lb of meat could be added? I can follow a recipe but not great at changing out ingredients, just want to know for the future if I want to switch it up. Thanks!
Sorry for the delay, this comment got lost. Yes you can substitute the same about of your favorite cheese.
This sounds so amazing! I plan on making it for a holiday breakfast my work team is going to be doing, but was thinking of adding some sausage! Do you have any recommendations on how much to add, and does it need to be cooked beforehand?
Thanks!
Hi Christine,
I think this would be great with sausage. Yes, cook it ahead of time and I would probably use about a half pound (225g).
Totally worth it!
If you don't like Goat cheese, what other type of cheese could I use?
Hi Jody, you could really use any other cheese in combination with the Fontina. Feta would be fine as would a good cheddar, even all Fontina would be quite delicious. This is very adaptable to what you like.
Would this work just as well in a glass pie dish?
I think it would work fine, it just wouldn't be quite as pretty. The presentation is quite stunning in the springform pan but it would be just as tasty 🙂
This looks wonderful and also love the idea of using a springform pan. I am not a fan of fontina or goat cheese and wondeing if you have made this with any other kinds of cheese? I would like to make this for a brunch in a few weeks. Thanks 🙂
I have made this a couple of times and both times it has been wonderful. We are going out of town for Easter and wondering if there were any suggestions on how to make ahead and freeze and reheat
Rose, I haven't frozen this particular quiche but I've done it with others and it works fine. I would just thaw in and warm it slowly till the crust is crisp. Hope it works out for you!
Another Idea is to make the crust ahead, freeze it and put together the egg mixture and store it separately, then bake it when you get there.
Just bake it 15-20 minutes, let it cool and then refrigerate, covered with foil or plastic wrap.
You mention that the crust can be baked the night before (along with mixing up the egg mixture)....how long should you bake the crust?
This looks absolutely delicious. Photos are fantastic. I like the combination of fontina & goat cheese. Thanks for the recipe.
Thank you so much! actually here in Tuscany all the cream looks like half & half, so I should be fine.
Oh, no problem Robert - half and half is a lighter version of full cream, actually one part milk to one part cream. We visit England quite frequently and while it's not exactly the same, it's very similar to what they call single cream.
I have also heard that they call this same product "fifties" in Australia - hope this helps!
Thanks for visiting the Café!
Just discovered your delightful blog. I'm not in the USA so I don't know what 'half and half ' is. If you could explain I's love to try this recipe. Thanks in anticipation.
You had me at crispy hash brown crust. Wow!
What a fabulous quiche. I especially love the hash brown crust and that it's made in a springform pan vs a quiche pan. So rustic looking and delicious!
Geeeenie, your wish is my command!!
The hash brown crust and making it in a springform crust are new ideas for me with quiche! Great job!
Breakfast lunch and dinner indeed. You had me at Fontina.
I saw your quiche on Pinterest this morning and it looked so good! A hash brown crust sounds just incredible with the cheeses, what a great dish to share at any and all special meals!
Wow, this looks GORGEOUS!!!. Love it.
My Goodness what a Crust!!! I love any kind of Quiches but this Crust is driving me insane!!! Congratulations!!
That looks absolutely delicious! I love the idea of the hash brown crust, so brilliant!
This looks great, Chris! I love the addition of the flowers, too.
Hey, I don't know if you're interested, but Tuesdays With Dorie is just getting started on a new book: http://tuesdayswithdorie.wordpress.com/2012/01/09/baking-with-julia-february-recipe-schedule/
We're going to bake our way through "Baking with Julia" every other week. It would be fun if you joined!
We could certainly arrange for that!
I'll save a piece for your lunch on Thursday! 🙂
I absolutely love quiche but have never thought of using hash browns as the crust! Just brilliant. Looks delicious.
Wow! My mouth is watering! Why don't we live next door!
Oh heck, as soon as I saw this I started thinking of a reason to make it (like I need one). But I want to share it with others. It's amazingly gorgeous. Once again, you done good!
I love quiche with a potato crust and as you mentioned the recipe is completely adaptable to meet our every whim.
Never thought about that, Sandra! But I think you might have to contend with my sweet tooth husband if you invite him to your dessert social! 🙂
Seriously?!?! I'd put this gorgeous savory sensation on my dessert table in a heartbeat. And I'd dare anyone to tell me it shouldn't be there!
Oh wow, this is cruel to make me look at this. Traveling through states currently. Home still 5 hours away. k I want to eat this.... right this second!
 Your photos are always fantastic. Makes me want to gobble up your food whenever I see it!
Once again a great recipe and pictures from you! Have a nice day!
Simply beautiful! The combination of fontina and goat cheese are also delicious.