Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Pepperoni Spinach Quiche Recipe
Pepperoni Spinach Quiche
1 tube (8 oz.) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 Tbsp. olive oil
1 garlic clove, minced
5 eggs, lightly beaten
½ cup shredded part-skim mozzarella cheese
½ cup frozen chopped spinach, thawed and squeezed dry
¼ cup sliced pepperoni, cut into strips
¼ cup half-and-half cream
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh parsley
1 Tbsp. minced fresh basil or 1 tsp. dried basil
Dash pepper
Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
In a small skillet, sauté 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 F. for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. 8 servings
(Recipe for Pepperoni Spinach Quiche was in tasteofhome.com)
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