Spinach-pepperoni nibbles

I was searching for a nice savoury offering for a small gathering at our house in an old issue of Better Homes and Gardens. A recipe called Spinach and Pepperoni Quiche caught my eyes. It sounded interesting but it wasn't exactly what I needed. So I tweaked it a little and this is what I got.

Spinach-pepperoni nibbles

Crust:
1 3/4 cups all purpose flour
1 tsp. salt
1/2 cup oil
3-4 tbsp. ice water

Topping:
2 medium peppers (any colour)
2-3 tablespoons oil
1 bag fresh spinach leaves
8 eggs
2 cups loosely packed shredded cheese (I used medium Cheddar)
4 ounces chopped pepperoni
1/2 cup milk or cream

Start by preparing the spinach. I always pinch off the stems because I can't stand those fine strings that can get stuck in our teeth when we use the stems, too. After cleaning, wash the leaves carefully so no sand granules get in the food either. Then wilt it in a pot without adding any extra water. Squeeze it out well when done.

Now chop the peppers and saute them in the oil just until they softens a little. Set aside.

Prepare the dough, pat it into a large pan (I use a short piece of dowel about the length of my palm to roll dough out nice and even right inside the pan) and pre-bake it for 10-15 minutes at 350F.

While the dough is in the oven, take a large bowl, dump all the filling ingredients into it and mix them together vigorously. When the dough starts to get slightly pink around the edges, take it out, spread the topping evenly over it and return it in the oven. Bake it until the top is set enough so you can touch it and it will not stick to your fingers, about half an hour.

Cool and slice it into 1 1/2 to 2 inch squares. You will get several dozen.

If you like the recipe and decide to try it, write me a teentsy little feed-back, will you?