Pepperoni Quiche with Spinach & Red Bell Pepper

Note: recipe varies from picture above.

Note: recipe varies from picture above.

Cook time: 30 minutes active, 50 minutes baking

Follow favorite gluten free pie crust recipe.

12 slices peperoni
1 cup spinach, sliced thin
1/4 bell pepper, sliced thin
dash of salt
1 tsp (or to taste) cholula or other hot sauce
1/2 cup cheddar cheese, grated
1/4 cup parmesan, grated

1 ¼ c scant cream
5 eggs
Spices: 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne

1. Prepare crust and mold into an 8x8 baking dish. Place in fridge
2. Preheat oven to 375F.
3. Prepare the filling. Sauté pepperoni over medium heat, until slightly browned and oils have released. Set aside, and add 2 tsp butter, bell pepper, and dash of salt to the pan and sauté about 3 minutes. Add spinach and cover pan for about one minute just until it wilts. Slice pepperoni into strips. Grate cheeses.
4. Whisk together all of the ingredients for the base.
5. Layer cheddar cheese on top of unbaked crust. Place meat and veggies on top of cheddar cheese, and then drizzle on a bit of hot sauce. Pour cream/egg mixture over veggies. Sprinkle parmesan on top and bake for about 40min, until toothpick inserted comes out clean. Let sit for 10min before slicing.