ROASTED TOMATO QUICHE

Roasted Tomato Quiche image

This cheesy quiche comes together quickly enough that I don't have to wake up really early to get it on the table, and that's a bonus. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 12

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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

Steps:

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., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , 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., 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., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., 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.

Nutrition Facts : Calories 397 calories, Fat 26g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 725mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.