Easy Spinach & Pepperoni Quiche

By á-759

Sweet red pepper, eggs, spinach, cheese, pepperoni, and Parmesan get baked in an easy crescent roll crust to make a delicious quick quiche.

Ingredients

• 1 large red sweet pepper, coarsely chopped
• 1 tablespoon cooking oil
• 1 package refrigerated crescent rolls
• 4 beaten eggs
• 5 ounces frozen chopped spinach, thawed and well drained
• 4 ounces Monterey Jack cheese, shredded
• 2 ounces sliced pepperoni, cut into strips
• 1/4 cup light cream or milk
• 2 tablespoons Parmesan cheese, grated
• 1/8 teaspoon black pepper

Preparation

Step 1

Preheat oven to 350°F.

In a medium skillet cook sweet pepper in hot oil till crisp-tender: drain.

Separate crescent rolls into triangles. Press rolls over bottom and 3/4-inch up sides of an 8 or 9 1/2-inch tart pan or quiche dish, pressing dough together well at the perforations.

In a medium mixing bowl combine sweet pepper, eggs, spinach, Monterey Jack cheese, pepperoni, light cream or milk, Parmesan cheese, and 1/8 teaspoon pepper. Pour into crust-lined pan.

Bake about 30 minutes or till set. Cut into wedges and serve warm.