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Make ahead ......... Unique ......... Delicious .......... Adaptable .......... Fun ..........
Breakfast. Lunch. Brunch. Dinner. Perfect!
Ingredients:
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 ¼ 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 ¼ 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
Heather says
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?
amruta says
This looks absolutely delicious. Photos are fantastic. I like the combination of fontina & goat cheese. Thanks for the recipe.
Robyn Sinclair says
Thank you so much! actually here in Tuscany all the cream looks like half & half, so I should be fine.
The Café Sucré Farine says
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!
Robyn Sinclair says
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.
Claire @ Claire K Creations says
You had me at crispy hash brown crust. Wow!
Vicki Bensinger says
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!
The Café Sucré Farine says
Geeeenie, your wish is my command!!
Vicki V @ blestnest.blogspot.com says
The hash brown crust and making it in a springform crust are new ideas for me with quiche! Great job!
France@beyondthepeel says
Breakfast lunch and dinner indeed. You had me at Fontina.
Pacheco Patty says
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!
Asmita says
Wow, this looks GORGEOUS!!!. Love it.
Eri says
My Goodness what a Crust!!! I love any kind of Quiches but this Crust is driving me insane!!! Congratulations!!
Lauren says
That looks absolutely delicious! I love the idea of the hash brown crust, so brilliant!
Susan says
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!
The Café Sucré Farine says
We could certainly arrange for that!
I'll save a piece for your lunch on Thursday! 🙂
Katherine Martinelli says
I absolutely love quiche but have never thought of using hash browns as the crust! Just brilliant. Looks delicious.
Nick and Linds says
Wow! My mouth is watering! Why don't we live next door!
The Mom Chef says
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!
bellini says
I love quiche with a potato crust and as you mentioned the recipe is completely adaptable to meet our every whim.
The Café Sucré Farine says
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! 🙂
Sandra says
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!
Simply Tia says
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!
Hovkonditorn says
Once again a great recipe and pictures from you! Have a nice day!
Tanya - Three Square Meals says
Simply beautiful! The combination of fontina and goat cheese are also delicious.