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Hi,
We had this for dinner last night and it was sooooooo really good! Shawn even ate the leftovers for breakfast this morning!! This recipe came from my latest "Taste of Home" magazine, so you know it's gotta be good!!
Enjoy!
hugs,
peg
Pepperoni Spinach Quiche
1 tube (8 ounces) refrigerated crescent rolls
1 large red pepper, chopped
1 garlic clove, minced
1 TBSP olive oil
5 eggs, lightly beaten
½ cup shredded mozzarella cheese
½ cup frozen chopped spinach, thawed and squeezed dry
14 cup sliced pepperoni, cut into strips
¼ cup half-and-half cream
2 TBSP grated Parmesan cheese
1TBSP 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 pie pan with points toward 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 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.
Recipe source: Taste of Home magazine, Aug/Sept, 2008, submitted by Elly Townsend of Summerfield, Florida
We had this for dinner last night and it was sooooooo really good! Shawn even ate the leftovers for breakfast this morning!! This recipe came from my latest "Taste of Home" magazine, so you know it's gotta be good!!
Enjoy!
hugs,
peg
Pepperoni Spinach Quiche
1 tube (8 ounces) refrigerated crescent rolls
1 large red pepper, chopped
1 garlic clove, minced
1 TBSP olive oil
5 eggs, lightly beaten
½ cup shredded mozzarella cheese
½ cup frozen chopped spinach, thawed and squeezed dry
14 cup sliced pepperoni, cut into strips
¼ cup half-and-half cream
2 TBSP grated Parmesan cheese
1TBSP 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 pie pan with points toward 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 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.
Recipe source: Taste of Home magazine, Aug/Sept, 2008, submitted by Elly Townsend of Summerfield, Florida