PEPPERONI SPINACH QUICHE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tube (8oz) refrigerated crescent rolls
1 large sweet red pepper chopped
1 garlic clove minced
1 Tbl olive oil
5 eggs lightly beaten
1/2 cup frozen chopped spinach or 1 cup or more fresh spinach chopped
1/4 cup sliced pepperoni, cut into strips
1/4 cup half-and-half cream
2 Tbl grated Parmesan cheese
dash pepper
1 Tbl minced fresh parsley
1 Tbl minced fresh basil or 1 tsp dried basil
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Directions: |
Directions:Separate crescent dough into eight triangles; place in an ungreased 9" fluted tart pan (or pie pan) with points toward center. Press onto the bottom and up the sides to form a crust; seal seam. Set aside.
In a small skillet, saute red pepper and garlic in oil until tender. If using "fresh" spinach add to skillet and continue continue sautéing until wilted and tender. Remove from heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
Bake at 375º for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This can be used for a breakfast buffet or appetizer.
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