Cravings and Dinner Disappointment

Disappointment is heavy. Pepperoni Spinach Quiche has been running through my brain all day, because I was POSITIVE I had everything to complete it for dinner. After digging through 22 cubic feet of freezer space, I have found Zero amounts of frozen spinach. If you have all the ingredients it is super easy to make as well as super tasty. Give it a try if you have the ingredients, because for now, I will just have to run to the store later and make it for dinner tomorrow night. Ugh!

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 large sweet red pepper, chopped
• 1 tablespoon Crisco® Pure 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

Directions

• 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. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Pepperoni Spinach Quiche published in Taste of Home August/September 2008, p37