Pepperoni Spinach Quiche
Cut into wedges and serve as the perfect appetizer for any occasion!
Make This Recipe
Ingredients
- 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
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 243 |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Cholesterol | 123 mg |
| Sodium | 483 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Protein | 10 g |