Italian Antipasto Quiche Recipes

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ITALIAN ANTIPASTO SQUARES



Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h25m

Yield 24

Number Of Ingredients 13

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

  • Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
  • If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
  • Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
  • If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
  • Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 540 mg, Sugar 3 g, TransFat 1 g

ANTIPASTO BAKE



Antipasto Bake image

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

  • Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

PEPPERONI SPINACH QUICHE



Pepperoni Spinach Quiche image

Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit. It's great on an antipasto tray, cut into wedges. -Elly Townsend, Summerfield, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom 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 in oil until tender. Add garlic; cook 1 minute longer. 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 in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 235 calories, Fat 15g fat (5g saturated fat), Cholesterol 145mg cholesterol, Sodium 417mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

ITALIAN QUICHES



Italian Quiches image

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. -Bernice Hancock, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 quiches (6 servings each).

Number Of Ingredients 10

2 unbaked pastry shells
1 pound bulk Italian sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 large eggs
2 cups 2% milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

ITALIAN ANTIPASTO QUICHE



Italian Antipasto Quiche image

A recipe born of invention. Use the ingredients listed, or, please, feel free to make substitions as your fridge dictates.

Provided by Kasha

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 pie crust
4 eggs
1 cup cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/4 cup chopped salami
1/4 cup chopped ham
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 carrot, grated
2 green onions, sliced, with tops
24 capers, to sprinkle on top

Steps:

  • Preheat oven to 400°.
  • Spray pie plate or tart plate with non stick spray and line with crust.
  • Prick crust all over.
  • Combine all remaining ingredients except the capers in large mixing bowl.
  • Carefully pour into pie plate.
  • Sprinkle the capers on top.
  • Bake in prheated oven about 50 minutes at about 400°, or until done.
  • Serve with salad or cut into small pieces for an appetizer.

Nutrition Facts : Calories 271.8, Fat 19.4, SaturatedFat 8.4, Cholesterol 138.1, Sodium 518.9, Carbohydrate 15.3, Fiber 1.4, Sugar 1.3, Protein 9.5

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