Roasted Tomato Quiche

Name: Roasted Tomato Quiche
Ingredients: 1 sheet refrigerated pie crust; 1 cup grape tomatoes; 1 tablespoon olive oil; 1/8 teaspoon plus 1/2 teaspoon salt, divided; 1/8 teaspoon plus 1/4 teaspoon pepper, divided; 1/2 pound bulk Italian sausage; 1 small onion, chopped; 1 package (6 ounces) fresh baby spinach, chopped; 1 cup shredded part-skim mozzarella cheese; 3 large eggs; 1 cup half-and-half cream; 1/2 teaspoon garlic powder

12 ingredients

6 steps

Ingredients

1 sheet refrigerated pie crust
1 cup grape tomatoes
1 tablespoon olive oil
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound bulk Italian sausage
1 small onion, chopped
1 package (6 ounces) fresh baby spinach, chopped
1 cup shredded part-skim mozzarella cheese
3 large eggs
1 cup half-and-half cream
1/2 teaspoon garlic powder

Directions

1

Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2

Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
3

Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes.
4

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes.
5

Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top.
6

Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.