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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit. It's great on an antipasto tray, cut into wedges. Ingredients:
1 tube (8 ounces) 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:
1. 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.
2. 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.
3. 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. Yield: 8 servings.
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