Spinach And Pepperoni Quiche - cooking recipe

Ingredients

1 large red sweet pepper, coarsely chopped
1 Tbsp. oil
1 pkg. (8) refrigerated crescent rolls
4 beaten eggs
1/2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. shredded Monterey Jack cheese (4 oz.)
2 oz. sliced pepperoni, cut into strips (1/4 c.)
1/4 oz. light cream or milk
2 Tbsp. Parmesan cheese

Preparation

In medium skillet, cook red pepper in hot oil until it is tender. Drain.
Separate rolls into triangles.
Press rolls over bottom and 3/4-inch up sides of a 9 or 9 1/2-inch quiche dish, pressing dough together well at the perforations.