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Pepperoni Spinach Quiche Recipe

   
 

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     Pepperoni Spinach Quiche

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
8 oz. refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove, minced
1 Tbsp. olive oil
5 eggs, lightly beaten
1/2 c. shredded part-skim mozzarella cheese
1/2 c. frozen chopped spinach, thawed and squeezed dry
1/4 c. sliced pepperoni, cut into strips
1/4 c. half and half cream
 
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh Parsley
1 Tbsp. minced fresh Basil or 1 tsp. dried
Dash Pepper

Instructions
Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom, or pie pan, 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.


Originally Submitted
1/31/2012





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