Broccoli, Sundried Tomato, Goat Cheese Quiche with roasted potatoes

I used the other frozen pie crust I had to make a second breakfast for dinner. This time I blind baked the crust correctly, but may not have baked it long enough. The crust wasn't very crispy on the bottom. It might have helped to wait for it to cool a little more before eating, but as always I had no patience for that. This one was better the next day too.

For the potatoes, I just quartered them and tossed them with olive oil, salt, pepper and rosemary and baked them in the oven with the quiche for about a half hour, stirring them up occasionally to make sure they got crispy for Blake.

Ingredients:
frozen pie crust,
1 bunch broccoli florets
handful sundried tomatoes, cut into strips
goat cheese
3 eggs
milk
salt, pepper
mozarella

Directions:
Defrost pie crust, poke with holes and blind bake at 375 for about 10 minutes. Meanwhile, blanch broccoli florets and tomatoes in boiling water for a few minutes. Remove to an ice bath and then drain completely. Add the drained mixture to the crust when it comes out. Beat the eggs and mix them with milk and a good amount of goat cheese. Season with salt and pepper. Pour over the broccoli mixture in the crust. Bake for about 25 minutes or until set. Before taking it out of the oven, add some mozarella cheese and broil until browned. Let cool before serving.