Pepperoni Spinach Quiche

[Fudd]

Better late than never -- as requested by Shirley:

• 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

• 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.
• 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.
• Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

 

[Fudd]

btw -- the boys thought this was pizza and gobbled it up!

 

[redsquirrel]

:woo: Sounds yummy!!!! Thank you, Fudd.

 

[mandamiee]

mmm, gotta try that it sounds awesome.

 

[junebug]

pepperoni Spinach Quiche.

mmm, gotta try that it sounds awesome.

Wow this sounds so good, printed it out and soon I will try this. Thank You for sharing
I Love Quiche and glass of Wine. hummy.