“Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit. It's great on an antipasto tray, cut into wedges. ”
—Elly T., Summerfield, Florida

Ingredients

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

1. 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.
2. 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.
3. 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.

 

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