Pepperoni Spinach Quiche Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
Instructions
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. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165 °.
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