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Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche Recipe photo by Taste of Home

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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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Pepperoni Spinach Quiche Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutritional 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.

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

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Reviewed on May. 10, 2012 by Summy

Delicious. I cooled the leftovers, then covered with foil and refrigerated. They stayed wonderfully firm for the next two days, and heated so nicely in the microwave. I think the flavors were better the next day, too. The only change I made was using a Mexican blend cheese.

Reviewed on Jan. 01, 2012 by JLinnGS

I made this for a brunch and everyone enjoyed it. Great combination of flavors!

Reviewed on Sep. 08, 2011 by raceywlf

This turned out delicious, what I liked most about making it, I was able to cut all the veggies the day before, & have everything ready in separate bowls, so it only took minutes to put it all together. will definitely make it again, not only did it taste good but looked very impressive. thanks Elly for the wonderful recipe.

Reviewed on May. 01, 2011 by geopchick

I altered the recipe to cut down on fat, using the reduced-fat crescent rolls, turkey pepperoni, and fat-free half and half. I also added corn to try to sneak in more vegetables for my kids. It was delicious! My husband said I could make it any time I wanted and the leftovers were great at work the next day!

Reviewed on Mar. 31, 2011 by cookingheart

very delish!!!

Reviewed on Aug. 20, 2010 by alexismd

Absolutely excellent. We just got done eating it and my husband raved about it. I had no half & half cream so I substituted evaporated milk instead and added a tsp of melted butter. Yumm!

Reviewed on Apr. 20, 2010 by tkarinas

My family loves this pepperoni spinach quiche and we make it for special occasions whenever we have all the ingredients. It's so delicious and so easy to make, it's a keeper for sure.

Reviewed on Apr. 20, 2010 by lsarets

I love this recipe. It is always a hit and easy to make. My only complaint is cleaning the fluted pan. Does anyone have any suggestions to make this easier?

Reviewed on Mar. 24, 2010 by csburnetts

I LOVE this recipe I have make it lots of time. I did try to make it once with dried basil and it was not so good. you definitely need to use fresh basil. SO yummy!

Reviewed on Oct. 10, 2009 by JWaltermire

I use fresh spinach in place of frozen spinach. Neither my husband or I like frozen spinach.

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