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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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An easy and delicious quiche. The pepperoni gives a different taste to the usual spinach quiche. Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
3 large sweet red peppers, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
5 eggs, lightly beaten |
1/2 cup part-skim mozzarella cheese, shredded |
1/2 cup frozen chopped spinach, thawed and squeezed dry |
1/4 cup pepperoni, sliced cut into strips |
1/4 cup half-and-half cream |
2 tablespoons parmesan cheese, grated |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh basil, minced |
1 dash pepper |
Directions:
1. Seperate cresent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removeable-bottom with points toward the center. Press onto the bottom and up the sides to form crust; seal seams. Set aside.
2. 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; sir in red pepper mixture. Pour into crust.
3. Bake at 375 degrees for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.
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