Pepperoni Spinach Quiche
|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|
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.
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.