Jefferson County Recipe of the Day: Pepperoni Spinach Quiche

This recipe makes a great entree for a luncheon with friends!

Pepperoni Spinach Quiche


1 tube refrigerated crescent rolls
1 large sweet red pepper, chopped
1 tbsp. 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 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 teaspoon dried basil
Dash pepper


~Preheat oven at 375°.

~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 for 25 to 30 minutes.

~Let stand for five minutes before cutting.

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