This recipe is from Martha Stewart. I had to go to my old Montreal neighborhood (Côte-des-Neiges) to find Damafro’s lactose-free goat cheese, but once I had that, I was good to go. And it was really good quiche! As it turns out, even though the Engineer doesn’t usually like goat cheese, he actually had seconds! He said that “the green onions make this hum”, and it’s true that it would be a bit boring without that green topping. It happens to be gluten-free and kosher for Passover (assuming the potatoes are as well), but you could make this in a regular crust, too.
2 Tbsp. butter or margarine, softened, plus more for pan
1 package (1 lb.) frozen hash brown potatoes, thawed
12 large eggs (seriously)
coarse salt and ground pepper
1 ½ cups lactose-free sour cream
1 package lactose-free soft goat cheese, room temperature
4 scallions, thinly sliced
Preheat oven to 375 °F. Brush a 9-by-2 ½-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 ¼ 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 ½ teaspoons coarse salt, and ¼ teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes (the filling will still jiggle slightly in the middle, but not on the sides). Unmold quiche, and peel off waxed paper before serving.