Pepperoni Spinach Quiche

Name: Pepperoni Spinach Quiche
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

13 ingredients

3 steps

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.