PEPPERONI SPINACH QUICHE

Pepperoni Spinach Quiche image

Provided by tehoover

Categories Spinach

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

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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

Steps:

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.
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.
Bake at 375 degrees for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 218.9, Fat 10.4, SaturatedFat 3.9, Cholesterol 159.3, Sodium 317, Carbohydrate 20.1, Fiber 2.6, Sugar 4.3, Protein 11.8