Print

Goat Cheese and Dill Quiche in a Hash Brown Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/goat-cheese-and-dill-quiche-in-a-hash-brown-crust/