Pepperoni Spinach Quiche: a great entree for a luncheon!
Pepperoni Spinach Quiche
Ingredients
1 tube 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
~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 25-30 minutes. Let stand for 5 minutes before cutting.