This recipe is another Martha Stewart adaptation and passed along from my foodie friend Amy from Yard-to-Fork. We've added bacon and fresh herbs for more depth. It is a delightful way to eat quiche and gets rave reviews, especially for brunch. Pair it with the Melon & Berry Salad with Cayenne/Lime dressing and mimosas (or bellinis!) for a decadent meal. Tip: This takes 1 1/2 hours on average to make. Prep in advance by cooking the bacon if you have time.
2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen Alexia hash brown potatoes, thawed
4 slices cooked Applegate Sunday Morning Bacon (uncured/nitrate free), crumbled
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 scallions, thinly sliced
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse 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 coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions, herbs and bacon. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
Serves six.
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