Pepperoni Spinach Quiche

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Pepperoni Spinach Quiche
Prep Time
25 min
Cook Time
25 min
8 servings
Recipe by: Taste of Home

Cut into wedges and serve as the perfect appetizer for any occasion!


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 5 Eggland's Best Eggs (large), 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


Serving Size
1 serving
16 g
  Saturated Fat
5 g
123 mg
483 mg
13 g
Dietary Fiber
1 g
10 g

Preheat oven to 375°F.

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 center comes out clean.

Let stand for 5 minutes before cutting.

Filed Under: Breakfast and Brunch, Appetizer, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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