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
Directions
- 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.
- 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.
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