Pepperoni Spinach Quiche Recipe

4.5 20 26
Pepperoni Spinach Quiche Recipe
Pepperoni Spinach Quiche Recipe photo by Taste of Home
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Pepperoni Spinach Quiche Recipe

Read Reviews
4.5 20 26
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 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 and garlic in oil until tender. 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.
Originally published as Pepperoni Spinach Quiche in Taste of Home August/September 2008, p37

Nutritional 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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  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 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
  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 and garlic in oil until tender. 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. Yield: 8 servings.
Originally published as Pepperoni Spinach Quiche in Taste of Home August/September 2008, p37

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Reviews forPepperoni Spinach Quiche

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PrplMonky5 User ID: 6612040 268091
Reviewed 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."

MY REVIEW
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!"

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

"unexpected combo but very hearty and tasty"

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

"very bland, will not make again."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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!"

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