Pepperoni Spinach Quiche

Name: Pepperoni Spinach Quiche
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
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

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Recipe by Chef #422838

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.

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Bake at 375 degrees for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.

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