Goat Cheese Quiche with Hash Brown Crust

This adds variety to the normal display of tea sandwiches, and makes an excellent breakfast the next day. 

Ingredients:  

• half of one yellow onion 
• 1 red bell pepper
• 2 tablespoons butter, softened, plus more for pan
• 1 package (1 lb) frozen hash brown potatoes
• 10 large eggs
• 1 teaspoon olive oil
• 1 cup baby spinach
• 1 1/2 cups reduced-fat sour cream
• 1 package (4 oz) soft goat cheese
• 4 scallions, thinly sliced

Preparation: 

• Preheat oven to 375˚F. Brush a 9-by-2 1/2-inch springform pan with butter or cooking spray. It may help to line the sides with parchment paper, if available.
• Squeeze excess moisture from thawed hash browns.
  (Sometimes it helps to hose-down the hashbrowns under a tap, then squeeze the moisture in fist-sized chunks over a colander in the sink. Once dry, add a small amount of lemon juice to deter browning.)
• Mix hash browns in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Press into bottom and up sides of prepared pan.
• Place on a rimmed baking sheet; bake for 15 to 20 minutes, until the edges start to turn slightly golden brown.
• Dice the onion and red bell pepper.
• Saute the onion in a pan with olive oil for about 2 minutes, then add the red pepper and saute for another minute.
• Add the baby spinach and saute for another 2-3 minutes until the spinach is wilted.
• Remove from heat and set aside.
• In a large bowl, whisk sour cream and goat cheese until combined, then whisk in 9 remaining eggs. 
• Stir in the red pepper-spinach mixture.
• Pour the egg mixture into the hash brown crust, and sprinkle the top with scallions.
• Bake until the quiche is set, 45 to 50 minutes. 
• Tap the side of the pan, if the sides of the quiche are set and the middle is slightly jiggly, the quiche is done.

Adapted from: http://www.dashofeast.com/2011/12/holiday-brunch-with-friends-a-quiche-a-quick-bread/