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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Eggs & Cheese
Contributed by: Sue Pearce
  • 1 8-oz. tube crescent roll dough
  • 8 medium eggs
  • 1â�„2 tsp. cream of tartar
  • 3 cups shredded cheese (for Italian quiche, use mozzarella; or use cheddar andâ�„or Swiss)
  • 1â�„4 cup half and half
  • 1 TBS minced garlic
  • 1 red bell pepper, minced
  • 1 small onion
  • 1 cup frozen spinach, cooked and drained well
  • 1â�„2 cup Parmesan or Romano cheese
  • 1 7 oz. package pepperoni slices, chopped
  • Basil, oregano, salt and pepper to taste
Preheat oven to 350 degrees.
Line a cast-iron skillet with crescent roll dough, pressing evenly, pressing out dotted lines.
Combine eggs, half and half and cream of tartar with whisk or fork. Fold in all other ingredients and pour into skillet. Bake 40 minutes, or until toothpick inserted in the middle comes out clean.
Serves eight generous portions.

Variations: For ham and Swiss quiche, substitute ham or bacon for pepperoni.
For vegetable quiche: use broccoli, zucchini, mushrooms, drained tomatoes or any other vegetable, as long as the vegetable is not too juicy.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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