Pepperoni Spinach Quiche Recipe
Pepperoni Spinach Quiche Recipe photo by Taste of Home
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Pepperoni Spinach Quiche Recipe

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4.5 19 25
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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
Featured In: Top 10 Quiche Recipes
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 235 calories, 15g fat (5g saturated fat), 145mg cholesterol, 417mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 10g protein.


  1. 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.
  2. 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.
  3. 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.
    Freeze option: Securely wrap and freeze cooled quiche in plastic wrap 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°.
    Yield: 8 servings.
Originally published as Pepperoni Spinach Quiche in Taste of Home August/September 2008, p37

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32123sun User ID: 4675755 244316
Reviewed Feb. 22, 2016

"Not made quiche in ages. This was very good and will make it again! Since I'm not fond of peppers served this way I changed it to chopped up black olives and put a dolop of salsa on top. Was that ever good!"

srmgoodwin User ID: 8325796 225507
Reviewed Apr. 27, 2015

"unexpected combo but very hearty and tasty"

cindihartline User ID: 6608007 94135
Reviewed Oct. 20, 2014

"very bland, will not make again."

Mister8tch User ID: 7471736 141893
Reviewed Nov. 4, 2013

"I have a great quiche recipe, but was looking for something different. This one fit the bill. I used both red and yellow peppers, for some extra color, and also added some swiss cheese and extra garlic. The melding of flavors was amazing, and the pepperoni gave it just a little kick. What I like is that by using the crescent roll crust, you get just a hint of that with each bite, which adds to the lightness of this dish. This goes into my "must take to the party" recipe file."

jlynn173 User ID: 6224544 89879
Reviewed Oct. 13, 2013

"This is great but in stead of red pepper I used mushrooms and everbody loved it I will definitely make it again"

Summy User ID: 1386846 94134
Reviewed May. 10, 2012

"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."

JLinnGS User ID: 4301775 101609
Reviewed Jan. 1, 2012

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

raceywlf User ID: 3872239 173497
Reviewed Sep. 8, 2011

"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."

geopchick User ID: 5714774 158203
Reviewed May. 1, 2011

"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!"

cookingheart User ID: 5908210 94133
Reviewed Mar. 31, 2011

"very delish!!!"

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