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Pepperoni Spinach Quiche

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Ingredients
  Refrigerated crescent rolls 8 Ounce (1 Tube)
  Sweet red pepper 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Tablespoon
  Eggs 5 , lightly beaten
  Shredded part skim mozzarella cheese 1⁄2 Cup (8 tbs)
  Frozen chopped spinach 1⁄2 Cup (8 tbs), thawed and squeezed dry
  Sliced pepperoni 1⁄4 Cup (4 tbs), cut into strips
  Half and half 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Minced fresh parsley 1 Tablespoon
  Minced fresh basil/1 teaspoon dried basil 1 Tablespoon
  Pepper 1 Dash
Directions

Separate the crescent dough into eight triangles; place in an ungreased 6-inch fluted tart pan with removable bottom so that the triangle points are toward center of pan.
Press onto the bottom and up the sides to form a crust; seal seams.
Set aside.
In a small skillet, saute the red pepper and garlic in oil until tender.
Remove from heat.
In another small bowl, combine the remaining ingredients; stir in red pepper mixture.
Pour into crust.
Bake at 3750 for 25-30 minutes or until a knife inserted near the center of quiche comes out clean.
Let stand for 5 minutes before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach

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