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Pepperoni Spinach Quiche Recipe

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This recipe for Pepperoni Spinach Quiche, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise DeMasi
Added: Wednesday, October 15, 2008


1 8oz. crescent rolls,
1 lg. sweet red pepper,chopped,
1 garlic clove, minced,
1T. olive oil,
5 eggs, lightly beaten,
1/2c. shredded mozzarella cheese,
1/2c. frozen chopped spinach, thawed and squeezed dry,
1/4c. sliced pepperoni,
1/4c. half & half cream,
2T. grated Parmesan cheese
1 T. minced fresh parsley,
1T minced fresh basil OR 1t.dried basil

Separate crescent dough into eight triangles, place in an ungreased 9 in" tart pan 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 pepper and garlic in oil until tender. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in pepper mixture. Pour into crust. Bake 375 for 25-30 minutes or until knife comes out clean. Let stand 5 minutes before cutting.




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