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Pepperoni Quiche Squares

Pepperoni Quiche Squares
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12
Kids will love the pepperoni taste, while adults enjoy the new twist on quiche. This breakfast bake is easy to make, starting with a Pillsbury* refrigerated crescent dough sheet.
January 26, 2015

Ingredients

  • 1 can Pillsbury* Crescents
  • 48 slices (1 1/2-inch size) pepperoni
  • 5 eggs
  • 1 cup (250 mL) whipping cream
  • 1 1/2 tsp (7 mL) Italian seasoning
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) chopped green pepper
  • 1/2 cup (125 mL) chopped onion (about 1 small)
  • 1 1/2 cups (375 mL) shredded mozzarella cheese (6 oz)
  • 3/4 cup (175 mL) pizza sauce or pasta sauce, heated, if desired

Steps

  • 1
    Heat oven to 300ºF. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
  • 2
    In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
  • 3
    In large skillet, heat oil over medium heat. Add pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
  • 4
    Bake 35 to 45 minutes or until edges are light golden brown and centre is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

No nutrition information available for this recipe
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