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Pepperoni Spinach Quiche Recipe

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"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

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8 Servings
Prep: 25 min. Bake: 25 min.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 tablespoon Crisco® Pure 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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Pepperoni Spinach Quiche published in Taste of Home August/September 2008, p37

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