The day before thaw the frozen precooked breakfast sausage links or alternatively raw breakfast sausage links under refrigeration. Hold at <40F/4C.
Preheat oven to 425’F/220’C. Place the frozen 9” deep pie shells on a baking sheet and cover with a double thickness of heavy-duty foil. Bake at 425’F/220’C for 8 minutes. Remove the foil and bake 5 minutes longer. Cool on wire rack.
Meanwhile, if using raw breakfast sausage links, fry in skillet on medium heat and rotate every few minutes to ensure even browning on all sides. Cook for approximately 10-15 minutes until evenly browned.
In a small bowl, whisk eggs and milk. Stir in finely chopped spinach, cheese, garlic powder and pepper. Carefully pour into lighted baked crust.
Slice tomatoes into thin slices and cut into halves. Arrange 6 cooked breakfast sausages in a spoke pattern on top of egg mixture in each pie plate: place tomato half slices between breakfast links.
Place quiche uncovered in a preheated oven at 350’F/175”C for 35-45 minutes or until a knife inserted in the centre comes out clean. Let stand for 10 minutes before cutting.
Slice each 9-inch pie into 6 servings. May garnish with a dollop of sour cream or sprinkle of fresh/dried chopped parsley.
Serve 1 slice each (1/6th) of pie per serving.