As I’m sure everyone is aware, the Giants are in the middle of the world series and it is taking control of all of our lives. It’s been a marathon of game watching/happy houring/orange wearing for the past two weeks and its making it difficult to lead a productive life. So this Sunday, in spite of the 5:07 start time and a brief cameo appearance at The Brick Yard down the street, I decided I was cooking dinner, dammit.
My roommate, Virginia, was generous enough to provide the groceries in exchange for my culinary skills (JK– this was a cinch). We served it up with green beans sautéed in garlic… in front of the television.
Broccoli, Chicken Sausage & Goat Cheese Quiche with Potato Crust
1 russet potato, very thinly sliced
2-3 tablespoon olive oil
1 head broccoli, diced into small florets
1/2 onion, thinly sliced
1 1/2 chicken sausages, sliced
3 ounces goat cheese, crumbled
2 ounces shredded mozzarella
1 cup almond milk (or regular milk)
salt, pepper, cayenne
Preheat oven to 375. Layer potato slices on bottom of cake pan and drizzle 1 tablespoon olive oil on top, and sprinkle with salt. Toss broccoli and onion in remaining olive oil and layer on sheet pan. Roast both potato and vegetables for 13-15 minutes or until tender. In a small bowl, whisk egg and milk together and sprinkle salt, pepper and cayenne. Spread vegetables and chicken sausage over potato crust, top with cheese and pour egg mixture over top. Press mixture down into the egg and bake for 30-35 minutes or until cooked through.