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Pepperoni Spinach Quiche

the.instructor's picture
  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

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: 
Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1751 Calories from Fat 1090

% Daily Value*

Total Fat 122 g187.3%

Saturated Fat 45.1 g225.3%

Trans Fat 0 g

Cholesterol 1511.1 mg503.7%

Sodium 2870.7 mg119.6%

Total Carbohydrates 70 g23.4%

Dietary Fiber 6.3 g25.2%

Sugars 27 g

Protein 96 g191.6%

Vitamin A 201.9% Vitamin C 317.7%

Calcium 131% Iron 49%

*Based on a 2000 Calorie diet

Pepperoni Spinach Quiche Recipe