Name: Roasted Tomato Quiche
Prep time: 45 min
Cook time: 45 min
Yield: 6
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Tomato Quiche

1. 1 sheet refrigerated pie crust -

2. 1 cup grape tomatoes -

3. 1 tablespoon olive oil -

4. 1/8 teaspoon plus 1/2 teaspoon salt, divided -

5. 1/8 teaspoon plus 1/4 teaspoon pepper, divided -

6. 1/2 pound bulk Italian sausage -

7. 1 small onion, chopped -

8. 1 package (6 ounces) fresh baby spinach, chopped -

9. 1 cup shredded part-skim mozzarella cheese -

10. 3 large eggs -

11. 1 cup half-and-half cream -

12. 1/2 teaspoon garlic powder -

How to cook deliciously - Roasted Tomato Quiche

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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

6. Stage

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