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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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    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.
    Freeze option: 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°.
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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Reviews

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Average Rating:
  • LPHJKitchen
    Aug 22, 2020

    This was a HIT! The only change I made was using a pie crust for the base instead of the rolls. The whole family loved it!

  • 7833louis
    Feb 14, 2019

    This is quite good. Instead of the refrigerated rolls I use leftover sliced, fried sweet potatoes for the crust. It's a nice blend of sweet and salty. Thanks for sharing!

  • PrplMonky5
    Jun 18, 2017

    I didn't find this bland at all. I had to use 1/8C heavy whipping cream, 1/8C 2% milk. I also used dried spices. Other than that, I made it as written! The only problem I had was I put it in for about 23 minutes, and when I checked the knife came out of the center clean. Unfortunately, it was still just a tad juicy and the crescent was a little undercooked. I needed to keep it in a bit longer. It also doesn't really reheat very well. We still found it very yummy, but because leftovers weren't so good, that brings it down a star. I'd still try this again.

  • 32123sun
    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
    Apr 27, 2015

    unexpected combo but very hearty and tasty

  • cindihartline
    Oct 20, 2014

    very bland, will not make again.

  • Mister8tch
    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
    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

  • KrisKeirn
    Apr 7, 2013

    No comment left

  • spunkygirl03
    Mar 19, 2013

    No comment left