Roasted Tomato Quiche

1. 1

   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.

2. 2

   Bake at 450u00b0 for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.

3. 3

   Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450u00b0 until skins blister, 8-10 minutes.

4. 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. 5

   Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top.

6. 6

   Bake at 375u00b0 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.

* Per serving · 4 servings · Values may vary.