Pepperoni Spinach Quiche

An easy and delicious quiche. The pepperoni gives a different taste to the usual spinach quiche. This is courtesy of Taste of Home, August and Sept 2008 Issue.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (8 ounce) package  refrigerated crescent dinner rolls
• 3  large  sweet red peppers, chopped
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 5  eggs, lightly beaten
• 1⁄2 cup part-skim mozzarella cheese, shredded
• 1⁄2 cup frozen chopped spinach, thawed and squeezed dry
• 1⁄4 cup  pepperoni, sliced cut into strips
• 1⁄4 cup half-and-half cream
• 2  tablespoons parmesan cheese, grated
• 1  tablespoon fresh parsley, minced
• 1  tablespoon fresh basil, minced
• 1  dash pepper

Directions

1. Seperate cresent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removeable-bottom with points toward the center. Press onto the bottom and up the sides to form crust; seal seams. Set aside.
2. In a small skillet, saute red pepper and garlic in oil until tender. Remove from the heat. In another small bowl, combine the remaining ingredients; sir in red pepper mixture. Pour into crust.
3. Bake at 375 degrees for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.