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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: Saturday, October 25, 2008


1 tube (8 oz. ) refrigerated crescent rolls
1 large sweet red pepper (chopped)
1 garlic clove, (minced)
1 tbsp olive oil
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 tbsp grated Parmesan cheese
1 tbsp minced parsley
1 tbsp minced basil
Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 -in. fluted tart pan with rmovable bottom with points toward the center. Press onto the bottom and up the sides to form a crust;seal seams. Set aside.
In a small bowl, combine the remaining ingredienra; stir in red pepper mixture. Pour into crust.
Bake at 375 for 25-30mins.Let stand for 5 min. before cutting

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