Recipe Detail

Pepperoni Spinach Quiche

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Number of Servings:


  1. 1 packages - refrigerated crescent rolls 8 ounces
  2. 1 - large sweet red pepper chopped
  3. 1 cloves - garlic minced
  4. 1 tablespoons - olive oil
  5. 5 - eggs lightly beaten
  6. 1/2 cups - mozzarella cheese shredded
  7. 1/2 cups - frozen chopped spinach thawed & squeezed dry
  8. 1/4 cups - sliced pepperoni cut into strips
  9. 1/4 cups - half-and-half cream
  10. 2 tablespoons - parmesan cheese grated
  11. 1 tablespoons - fresh parsley minced
  12. 1 tablespoons - fresh basil minced


Separate crescent dough into eight triangles; place in an ungreased 9-inch 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 and garlic in oil until tender. 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.


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