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Roasted Tomato Quiche

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
  • Total Time
    Prep: 45 min. Bake: 40 min. + standing
  • Makes
    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 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

  • 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.

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Reviews

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Average Rating:
  • 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.