So I have a confession. I didn't actually make this dish. But I did email it to Eric's mom--I get points for that, right? I just haven't had the time or motivation to cook lately. But I wanted to share this recipe because this may just be my new favorite quiche, and if you've had my spicy sausage spinach quiche or Edye's ham and broccoli quiche, you know that's saying a lot.
This is a slight variation of this recipe.
1 8-ounce can crescent rolls or store-bought pastry crust
1 medium red pepper, diced
1 tablesppon olive oil
1 garlic clove, minced
1/2 cup shredded Parmesan cheese
1/2 cup frozen or canned spinach, thawed, drained, and chopped
5 eggs, slightly scrambled
1/4 cup sliced pepperonis, cut into strips
1/4 cup milk
1 teaspoon dried parsley
1 teaspoon dried basil
pepper, to taste
Preheat oven to 375 degrees.
Divide the crescent roll dough into eight triangles and line the bottom and sides of a 9-inch pie pan with the dough.
Saute the red pepper in the oil until tender. Add the garlic and cook 1 minute; remove from heat. In a bowl combine the eggs, cheese, spinach, pepperoni, milk, and spices. Stir in red peppers and garlic. Pour the mixture into the pie pan.
Bake for 25 to 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand for 5 minutes before serving.