Roasted Tomato Quiche

Directions

1. Unroll crust into a 9-in. pie plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.