In a large bowl, mix your hash browns, one egg and one ounce of Montamore cheese. Add a bit of salt and pepper to taste. If you do not have Montamore cheese you can substitute shredded parmesan.
Preheat your oven to 375 degrees.
Line the sides and bottom of a 9x12 inch springfoam pan with wax paper, then brush the wax paper with butter to ensure that your finished quiche will not stick to the paper/pan.
Pat the hash brown mixture into the sides and bottom of the lined pan to form the crust. Press firmly. You may need to moisten your hands lightly with water to assist with this.
Place your pan on a rimmed baking sheet to avoid any messes, and bake in the oven for about 15 to 20 minutes until the crust is set.
While the crust is in the oven, mix together the remaining 11 eggs, sour cream, crumbled goat cheese, remaining Montamore cheese, 3/4 of the sliced scallions and salt and pepper to taste.
Pour this mixture into the prepared crust and sprinkle with the last of the scallions.
Bake at 350 degrees for about 50 minutes until the eggs have set. You know when the quiche is ready to be removed from the oven when you gently tap the pan and there is a slight jiggle in the middle while the sides stay motionless.