Gluten free breakfast item

Always looking for new & exciting items to add to the inn breakfast menu, our chef Gerry suggested a quiche made with hash brown potato crust. This is a Martha Stewart adaptation. Not only did it look fabulous, it tasted wonderful & was light & with a crunchy  bit of crust. Gerry made 2 varieties . One vegetarian & the other with sauteed cubed ham. Our guests enjoyed it with a fresh fruit platter & a handsome strawberry cream cheese coffee cake.

coffeecake
strawberry jam cream cheese coffeecake
crustless quiche
Hash brown quiche with Vermont goat cheese

Hash Brown Quiche

2 Tbs. butter

1 package of hash browns

12 large eggs

Salt & Pepper

1 1/2 cups sour cream

8 oz. of soft goat cheese

4 chopped scallions

1/3 cup cubed sauteed Ham

Preheat oven to 375

Brush a 9 inch x 2 1/2 spring form pan with butter. Line sides of pan with strips of waxed paper the same height as pan. Brush with butter.

Squeeze moisture from potatoes Mix it in a bowl with butter, 1 egg, 1 tsp. alt & pepper. Pat it into the spring form pan & up the sides.

Place on  a baking sheet & bake 15~ 20 minutes until set.

In a large bowl, whisk sour cream , goat cheese, salt & pepper until combined whisk in 11 remaining eggs.Add ham. Pour into crust & sprinkle with scallions. Bake 45 ~ 50 minutes. Let sit for 5 minutes before unmolding it from the pan. Peel off the wax paper before serving.

Serves 12.

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