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Pepperoni Spinach Quiche Recipe:

Prep: 25 min. Bake: 25 min. Yield: 8 Servings

IngredientsSavings in Stuttgart, AR 72160 Change Zip 1 tube (8 ounces) refrigerated crescent rolls 1 large sweet red pepper, chopped 1 tablespoon olive oil 1 garlic clove, minced 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 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. Yield: 8 servings. Nutritional Facts

1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.