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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Makes a great appetizer, cut in wedges and served on antipasto tray.

    Main Ingredient:

    Pepperoni, eggs

    Category:  Eggs

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    If using dried basil instead of fresh, use 1 teaspoon of dried basil (instead of 1 tablespoon of fresh).


    Taste of Home

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    Posted On:

    February 18, 2012

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