Goat Cheese and Dill Quiche in a Hash Brown Crust

Why You’ll Love This Recipe

This quiche brings together creamy goat cheese and fragrant dill in a tender egg filling, balanced by the golden crunch of a hash brown crust. Unlike traditional pastry crusts, the hash brown base adds texture and flavor while making this dish gluten‑friendly if you use appropriate ingredients. It’s a crowd‑pleaser that feels special but is simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• shredded potatoes (for hash brown crust)
• butter or oil
• salt and pepper
• eggs
• milk or cream
• soft goat cheese
• fresh dill
• optional onion or garlic
• optional nutmeg

Directions

1. Preheat the oven to a moderate temperature.
2. Press the shredded potatoes into a greased pie dish to form the hash brown crust, seasoning with salt and pepper.
3. Bake the hash brown crust until it begins to turn golden and firm up.
4. In a bowl, whisk together eggs, milk or cream, salt, pepper, and a pinch of nutmeg if using.
5. Stir in crumbled goat cheese and chopped fresh dill, along with sautéed onion or garlic if desired.
6. Pour the egg mixture into the partially baked hash brown crust.
7. Bake the quiche until the center is set and the top is lightly golden.
8. Let cool slightly before slicing to help the quiche finish setting.

Servings and timing

This quiche typically serves about 6 people and takes approximately 60 minutes from start to finish, including prep and bake time.

Variations

You can customize this quiche by adding sautéed leeks, wilted spinach, or roasted red peppers for extra flavor and color. Swap in fresh herbs like chives or parsley if dill isn’t your favorite. For a smoky twist, include cooked bacon or smoked salmon.

Storage/Reheating

Store any leftover quiche in an airtight container in the refrigerator for up to 3–4 days. Reheat individual slices in the microwave or oven until warmed through. You can also freeze fully cooled slices wrapped tightly for longer storage; thaw before reheating.

FAQs

Can I use frozen shredded potatoes for the crust?

Yes, just make sure to thaw and drain excess moisture before forming the crust.

Is goat cheese necessary?

Goat cheese adds tang and creaminess, but you can substitute another soft cheese like feta or ricotta if preferred.

Can I make this quiche ahead of time?

Yes, you can assemble it and store it in the fridge before baking, or bake it the day before and reheat.

How do I know when the quiche is done?

The quiche is done when the center no longer jiggles and the top is slightly golden.

Can I make this dairy‑free?

Yes, use a dairy‑free milk or cream alternative and a dairy‑free cheese substitute.

Can I add other herbs instead of dill?

Absolutely. Chives, parsley, or tarragon work wonderfully.

What’s the best dish to bake this in?

A standard pie dish works well, but a shallow quiche dish is ideal.

Can I serve this cold?

Yes, quiche can be enjoyed warm, room temperature, or cold.

How do I prevent the crust from getting soggy?

Partially baking the hash brown crust before adding the filling helps keep it crisp.

Can I make mini quiches?

Yes, use a muffin tin to make individual portions and adjust baking time accordingly.

Conclusion

This Goat Cheese and Dill Quiche in a Hash Brown Crust is a delightful mix of creamy, tangy, and savory flavors with a satisfying crispy base. Whether you’re hosting brunch, planning a simple dinner, or preparing meals ahead, this recipe offers versatility and delicious results.

Goat Cheese and Dill Quiche in a Hash Brown Crust

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A savory quiche featuring creamy goat cheese and fresh dill baked in a crispy hash brown crust. Perfect for brunch or a light dinner, and naturally gluten-friendly.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Brunch, Lunch, Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 3 cups shredded potatoes (fresh or thawed frozen)
• 2 tablespoons butter or oil
• 1/2 teaspoon salt (divided)
• 1/4 teaspoon black pepper (divided)
• 4 large eggs
• 3/4 cup milk or cream
• 4 oz soft goat cheese, crumbled
• 2 tablespoons fresh dill, chopped
• Optional: 1/4 cup chopped onion or 1 clove garlic, minced
• Optional: pinch of ground nutmeg

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Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a standard pie dish and press the shredded potatoes evenly into the bottom and sides to form a crust. Drizzle with melted butter or oil and season with half the salt and pepper.
3. Bake the crust for 20–25 minutes until it starts to turn golden and firm.
4. Meanwhile, in a skillet, sauté onion or garlic if using until softened.
5. In a mixing bowl, whisk eggs with milk or cream, remaining salt and pepper, and nutmeg if using.
6. Stir in crumbled goat cheese, chopped dill, and sautéed onion or garlic.
7. Pour the egg mixture into the partially baked crust.
8. Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
9. Let the quiche cool for 5–10 minutes before slicing and serving.

Notes

• Be sure to drain any excess moisture from the potatoes to help the crust crisp up.
• Use dairy-free alternatives for milk and cheese to make the quiche dairy-free.
• This dish can be served warm, cold, or at room temperature.
• Customize with other herbs, vegetables, or proteins based on your preference.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 1g
• Sodium: 330mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 140mg