1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
To lighten up this quiche, use turkey sausage and egg substitute. Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.