Cheesy Arugula Quiche with Hash Brown Crust #BrunchWeek
Cheesy Arugula Quiche with Hash Brown Crust is an amazing addition to a brunch menu and is perfect for Mother's Day!
Course Main Dish
Author Stacey
Ingredients
cooking spray
3ouncesbaby arugula
2tablespoonsbuttersoftened, plus more for pan
1poundpackage frozen hash brown potatoesthawed
8large eggs
sea salt and ground pepper
½cuplight sour cream
1cuphalf and half
sea salt
6ouncesgrated fontina cheese
2ouncesgoat cheesecrumbled
4green onionsthinly sliced
Instructions
Place arugula in a microwave safe container and sprinkle lightly with water (just a sprinkle with your hand - you don't need much at all!)
Cover with plastic wrap and cook on high power setting for 1 minute
Remove from microwave and allow to cool
Preheat oven to 375 degrees
Spray a 9-by-2 1/2-inch springform pan with cooking spray, then brush with butter
Line the sides of the pan with strips of parchment paper (the same height as pan)
Brush paper with butter - this part is essential - it will give you the lovely golden crust and keep the crust from sticking to your pan
Place hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns
Remove hash browns from paper towel packet and place 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 your hands
Place on a rimmed baking sheet and bake until set, 15 to 20 minutes
Place cooled arugula on 3-4 thicknesses of paper towels and using technique in step 4, squeeze out excess liquid
In a large bowl, whisk 7 remaining eggs, sour cream, half and half, fontina cheese, arugula, green onions, 1 teaspoons sea salt, and 1/4 teaspoon pepper until well combined
Pour into crust, and sprinkle with crumbled goat cheese
Bake until set, 45 to 50 minutes
Remove outer ring of springform pan, and gently peel off parchment paper