Roasted Tomato Quiche

• 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

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. Bake at 450u0b0 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 450u0b0 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 375u0b0 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.

crust, grape tomatoes, olive oil, salt, pepper, italian sausage, onion, baby spinach, mozzarella cheese, eggs, cream, garlic

Taken from www.tasteofhome.com/recipes/roasted-tomato-quiche/ (may not work)