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Spinach Pepperoni Quiche


1 lg. red sweet pepper, coarsely chopped
1 tbsp. cooking oil
1 (8 count) pkg. refrigerated crescent rolls
4 beaten eggs
1/2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. (4 oz.) shredded Monterey Jack cheese
2 oz. (1/4 c.) sliced pepperoni, cut into strips
1/4 c. light cream or milk
2 tbsp. grated Parmesan cheese


In medium skillet, cook sweet pepper in hot oil until crisp-tender; drain. Separate crescent rolls into triangles. Press rolls over bottom and 3/4 inch up from sides of a 9 or 9 1/2 inch tart panor quiche dish, pressing dough together well at the perforations.

In medium mixing bowl, combine sweet pepper, eggs, spinach, Monterey Jack cheese, pepperoni, light cream or milk, and 1/8 teaspoon pepper. Pour into crust-lined pan. Bake in a 350 degree oven about 30 minutes or until set. Cut into wedges and serve. Makes 12 servings.

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