Pepperoni Spinach Quiche

1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
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

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom (I used a pie pan) with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.

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; 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. Yield: 8 servings

Courtesy of Taste of Home Magazine.