Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 large sweet red pepper, chopped1 tablespoon olive oil1 garlic clove, minced5 eggs, lightly beaten1/2 cup shredded part-skim mozzarella cheese1/2 cup frozen chopped spinach, thawed and squeezed dry1/4 cup sliced pepperoni, cut into strips1/4 cup half-and-half cream2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley1 tablespoon minced fresh basil or 1 teaspoon dried basilDash pepper
Preparation
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 in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic 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°.
