Pepperoni Spinach Quiche

Ingredients

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 3 large sweet red peppers, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 5 eggs, lightly beaten
• 1/2 cup part-skim mozzarella cheese, shredded
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/4 cup pepperoni, sliced cut into strips
• 1/4 cup half-and-half cream
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 1 dash pepper

Directions

1. 1

   Seperate cresent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removeable-bottom with points toward the center. Press onto the bottom and up the sides to form crust; seal seams. Set aside.

2. 2

   In a small skillet, saute red pepper and garlic in oil until tender. Remove from the heat. In another small bowl, combine the remaining ingredients; sir in red pepper mixture. Pour into crust.

3. 3

   Bake at 375 degrees for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.