Spinach And Pepperoni Quiche
A savory quiche packed with spinach, pepperoni, and melted Monterey Jack cheese, perfect for breakfast, brunch, or a casual dinner with bold flavors and crispy crescent crust.
Ingredients
- 1 large red sweet pepper, coarsely chopped ⓘ
- 1 Tbsp. oil ⓘ
- 1 package (8) refrigerated crescent rolls ⓘ
- 4 beaten eggs ⓘ
- 1/2 package (10 oz.) frozen chopped spinach, thawed and well drained
- 1 cup shredded Monterey Jack cheese (4 oz.) ⓘ
- 2 oz. sliced pepperoni, cut into strips
- 1/4 oz. light cream or milk ⓘ
Instructions
- In a medium skillet, cook red pepper in hot oil until tender. Drain.
- Separate crescent roll dough into triangles.
- Press dough over the bottom and up the sides of a 9 or 9 1/2-inch quiche dish, pressing together at perforations.
- Spread cooked red peppers over the dough.
- In a bowl, beat eggs and mix with thawed, drained spinach, shredded Monterey Jack cheese, sliced pepperoni, and milk.
- Pour the egg mixture into the prepared crust.
- Bake at 375°F (190°C) for about 30 minutes or until the filling is set and golden.
Tips & Substitutions
For added flavor, consider sautéing some garlic with the red pepper. You can substitute the Monterey Jack cheese with cheddar or mozzarella if preferred. If you want a lighter version, replace the cream or milk with unsweetened almond milk. Ensure the spinach is well-drained to prevent a soggy crust. This quiche is also easy to customize by adding other vegetables or meats, similar to a Baked Omelet.
Serving Suggestions
This quiche is delightful served warm or at room temperature. Pair it with a light salad for a complete meal or serve it alongside some fresh fruit for brunch. It complements well with a glass of iced tea or a light white wine. For a unique dessert, consider finishing with Ma'S Dessert(Also Known As Clair Cake) for a lovely meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-60 seconds or until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a crispier crust. Enjoy the flavors again as a quick breakfast or snack.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Pepperoni Quiche contains roughly 264 calories, with 6g protein, 10g carbohydrates, and 23g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of protein and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted and drain excess moisture before adding it to the egg mixture. This will enhance the flavor and texture of your quiche.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the refrigerated crescent rolls with gluten-free pie crust or make your own from gluten-free flour. Check the labels of all ingredients to ensure they are gluten-free.
Can I prepare the quiche in advance?
Absolutely! You can assemble the quiche the night before and store it in the refrigerator. Just bake it in the morning for a delicious, fresh breakfast. It can also be made ahead and frozen; just ensure to thaw it before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).