Roasted Tomato Quiche

By AnneS

Ingredients

• 1 sheet refrigerated pie pastry
• 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 pkg.(6 oz) spinach, chopped
• 1 cup (4 oz) shredded mozzarella cheese
• 3 large eggs
• 1 cup half-and-half cream
• 1/2 teaspoon garlic powder

Preparation

Step 1

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

2. Bake at 450 degrees for 8 minutes. Remove foil and weights; bake for 5 minutes longer.

3. Place grape tomatoes in a 15x10x1 inch baking pan. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and pepper. Bake tomatoes at 450 degrees 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 and remove. In the same skillet, cook spinach until wilted, 4-5 minutes.

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

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