Pepperoni Spinach Quiche

• 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

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

rolls, sweet red peppers, garlic, olive oil, eggs, mozzarella cheese, pepperoni, cream, parmesan cheese, fresh parsley, fresh basil, pepper

Taken from www.food.com/recipe/pepperoni-spinach-quiche-321281 (may not work)