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Roasted Tomato Quiche

Total Time

Prep: 45 min. Bake: 40 min. + standing

Makes

6 servings

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
Roasted Tomato Quiche Recipe photo by Taste of Home

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.
Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition Facts

1 piece: 397 calories, 26g fat (11g saturated fat), 158mg cholesterol, 725mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 15g protein.

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