seems like i’m kind of stacking up the goat cheese recipes lately – like with these biscuits and this queso fundido. i would probably entertain the idea of dedicating my entire blog to the love of goat cheese, if i didn’t love chocolate so much.. and baking.. and bread.. and cookies.. and mexican food.
when i see a recipe with goat cheese in it, i immediately put it in my “to-make stack” (well, unless it has loads of tomatoes or mushrooms – sorry folks, can’t do it). this recipe is inspired by/adapted from a martha stewart dish – i added a few things and cut the recipe down in size a little, for ease. seriously y’all, the end result was awesome. the warm, gooey goat cheese and the crunchy hashbrown crust turned out to be such a great match. the thyme really adds a lot of flavor and the sour cream makes it super creamy. it’s the perfect dish for a brunch or even lunch, next to a bowl of warm tomato soup.
goat cheese & thyme quiche with hashbrown crust
2 tbsp butter, melted
1/2 package frozen shredded hash browns, thawed (about 4 cups)
1 cup sour cream
4-5 ounces goat cheese, crumbled
1/4 tsp dried thyme
2 whole green onions, chopped
sea salt & freshly ground pepper
1. preheat the oven to 375. coat an 8 inch pie dish evenly with olive oil cooking spray.
2. in a large bowl, combine thawed hashbrowns, melted butter, 1 egg, 1/4 tsp sea salt, and 1/8 tsp pepper. mix well with a spatula. press into prepared pie dish (also up the sides) with the spatula. place on a rimmed baking sheet and bake until set, about 15 minutes.
3. in another large bowl, whisk 8 remaining eggs. add sour cream, goat cheese, 1 tsp sea salt, thyme, and pepper – mix well. pour into pre-baked crust and sprinkle the chopped green onions evenly over the top. bake until set (gently tap the side of the pie dish -the filling should jiggle slightly in the middle but not on the sides), about 30-35 minutes. serve while still warm.