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
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
Reviews
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.
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.
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.
Yummy! I used diced tomatoes (drained) instead and it was fine!
delicious and easy. I did not have tomatoes available so used jarred roasted red peppers and it worked fine
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.