Pepperoni Spinach Quiche

Pepperoni Spinach QuicheThis recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!

Pepperoni Spinach Quiche modified from Taste of Home
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Servings 6


For the crust

  • 11/2 cups flour we typically use white whole wheat flour
  • 6-8 Tbs butter
  • 8-10 Tbs ice water with some lemon juice

For the filling

  • 1 Red pepper chopped
  • 1 Tbs Olive oil
  • 1 Clove garlic minced
  • 5 Eggs lightly beaten
  • 1/2 Cup Shredded mozzarella cheese
  • 1 Package Frozen chopped spinach thawed and squeezed dry
  • 1/2 Cup Pepperoni slices cut in half
  • 1/4 Cup half-and-half cream
  • 2 Tbs Parmesan cheese
  • 1 Tbs Fresh parsley minced
  • 1 Tbs Fresh basil minced or 1 tsp dried basil
  • A grind or two of black pepper


  • Preheat the oven to 375˚.

For the Pie crust

  • Cut the butter into the flour
  • Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
  • Roll out the crust on a floured surface
  • Place into a quiche pan

For the filling

  • In a skillet, sauté the red pepper in oil until tender.
  • Add garlic; cook 1 minute longer.
  • In a 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.


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