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Pepperoni Spinach Quiche
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Brief Description
Makes a great appetizer, cut in wedges and served on antipasto tray.
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Main Ingredient
Pepperoni, eggs
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Category: Eggs
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If using dried basil instead of fresh, use 1 teaspoon of dried basil (instead of 1 tablespoon of fresh).
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Posted By: mcarr
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Posted On: Feb 18, 2012
Number of Servings:
Ingredients:
- 1 packages - refrigerated crescent rolls 8 ounces
- 1 - large sweet red pepper chopped
- 1 cloves - garlic minced
- 1 tablespoons - olive oil
- 5 - eggs lightly beaten
- 1/2 cups - mozzarella cheese shredded
- 1/2 cups - frozen chopped spinach thawed & squeezed dry
- 1/4 cups - sliced pepperoni cut into strips
- 1/4 cups - half-and-half cream
- 2 tablespoons - parmesan cheese grated
- 1 tablespoons - fresh parsley minced
- 1 tablespoons - fresh basil minced
Directions:
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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