Spinach and pepperoni quiche

We love quiche at this house, and sometimes it's hard to find a variety outside of the usual Quiche Lorraine, so I was excited when I came across this pepperoni version from Taste of Home. It has tons of flavor, and it makes excellent leftovers, too!!

SPINACH AND PEPPERONI QUICHE

Ingredients:

1 refrigerated pie crust

1 large red bell pepper, chopped

1 Tbsp 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 Tbsp grated Parmesan cheese

1 Tbsp minced fresh parsley

1 Tbsp minced fresh basil or 1 teaspoon dried basil

Salt and black pepper, to taste

Instructions:

Preheat oven to 375 degrees.  Place refrigerated pie crust in a 9" pie plate.  

In a small skillet, saute bell pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; add bell pepper mixture. Pour into crust.

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