One of my favorite things is goat cheese. So amazing with pears and french bread. (see Ta Da for my goat cheese tray with friends) When I saw a recipe for a Goat Cheese Quiche, I just had to jump on it. I didn't want to make one big quiche per the recipe, so I pulled out my 6 inch spring form pans and made 4.
First I mixed frozen (but thawed) hash browns with some butter and egg and pressed it into the bottoms of the pans I had lined with parchment.
While it baked for 15 minutes to get a little crispy, I blended sour cream and goat cheese for the filling.
It seems like a lot of eggs, 12 in all, but really that is only 3 per quiche. And it's QUICHE! It's supposed to have eggs.
I used my new emulsion blender to beat in the eggs.
Did I mention it took a dozen eggs?
Next time I'll bake the crust 5 minutes longer to really get it crisp or maybe increase the baking temperature to 400 degrees. Also, I didn't run the potato up the sides like the recipe calls for; I just covered the bottom.
Anyway, I divided the egg mix into the 4 pans (1 cup of filling each), and threw in a chopped mushroom and green onion into each quiche. I adjusted the cooking time and baked for 30 minutes until the center was just slightly jiggly.
A salad on the side finished the meal.
So yummy. We ate 3 for dinner one night, and I ate the left over one tonight. Breck and Trevor finished off the Cream of Crab Soup and said it reheated well. It's a good thing. I worried the crab would get tough, but it didn't.
Happy New Year, everyone!