Roasted Tomato Quiche

Name: Roasted Tomato Quiche
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings.
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 Johnsonville® Ground Mild 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

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

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 Johnsonville® Ground Mild 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

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.

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.

Originally published as Sausage and Roasted Tomato Quiche in Taste of Home June/July 2016

Reviews

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KristineChayes

Feb 16, 2017

I made this quiche last week and it was very good. I sliced each grape tomato in half lengthwise before roasting them. Easy to assemble, will be making it again.
rdwags62

Oct 2, 2016

I love to make quiche so had to try this recipe last week. The roasted tomatoes in this quiche gave this one a wonderful boost. I will be making this one again.
sellers

Aug 23, 2016

we enjoyed this quiche, do agree that it took more time and more dirty dishes ,LOL.We thought it could be spicer, maybe use hot sausage or a dash or red pepper.
cctp1016

Jun 4, 2016

Yummy! I used diced tomatoes (drained) instead and it was fine!
beth clark

May 26, 2016

delicious and easy. I did not have tomatoes available so used jarred roasted red peppers and it worked fine
MurphyNJ

May 26, 2016

I have made a lot of quiches in my life and found this recipe to be 'a keeper'. It seemed to take a little more prep than some of my recipes (which meant a few more dirty dishes along the way), but it was worth it. I used turkey breakfast sausage and am anxious to see if other reviewers along the way try low-fat milk instead of the half and half. I am bringing this to a community breakfast this morning (minus a couple of pieces LOL) and expect it to be gobbled up fast. Thank you, Elisabeth Larsen, for sharing your recipe.