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Pepperoni Spinach Quiche

 Pepperoni Spinach Quiche
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
8 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Pepperoni Spinach Quiche (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.