Pepperoni Spinach Quiche

Name: Pepperoni Spinach Quiche
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 1 large sweet red pepper, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 5 eggs, lightly beaten; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup frozen chopped spinach, thawed and squeezed dry; 1/4 cup sliced pepperoni, cut into strips; 1/4 cup half-and-half cream; 2 tablespoons grated Parmesan cheese; 1 tablespoon minced fresh parsley; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; Dash pepper

13 ingredients

4 steps

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
5 eggs, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup half-and-half cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Dash pepper

Directions

1

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
2

In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
3

Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
4

Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.