Pepperoni Spinach Quiche
Total TimePrep: 25 min. Bake: 25 min.
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!
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!
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.
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!
unexpected combo but very hearty and tasty
very bland, will not make again.
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.
This is great but in stead of red pepper I used mushrooms and everbody loved it I will definitely make it again
No comment left
No comment left