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. —Elly Townsend, Summerfield, Florida
Pepperoni Spinach Quiche
Can you freeze Pepperoni Spinach Quiche?
Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Pepperoni Spinach Quiche
Prep Time
25 min
Cook Time
25 min
Yield
8 servings
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
- 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.
- 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.
- Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 235 calories, 15g fat (5g saturated fat), 145mg cholesterol, 417mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 10g protein.
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