Goat Cheese Quiche with Hash-Brown Crust

INGREDIENTS

• 2 tablespoons butter, softened, plus more for pan
• 1 package (1 pound) frozen hash brown potatoes, thawed
• 12 large eggs
• Coarse salt and ground pepper
• 1 1/2 cups reduced-fat sour cream
• 1 package (4 to 5 ounces) soft goat cheese, room temperature
• 4 scallions, thinly sliced