Pierogy Quiche


6 people

Cooking Time

55 minutes

Total Time

55 minutes

  • 1 (16-ounce) box Loaded Baked Potato or your favorite variety of Mrs. T's Pierogies

  • Non-stick cooking spray

  • 1 tablespoon butter or margarine

  • 1 small red bell pepper, thinly sliced

  • 1 small red bell pepper, thinly sliced

  • 1 cup sliced mushrooms

  • 3 cups baby spinach

  • 2 scallions, sliced

  • 1 1/2 cups milk

  • 3 large eggs

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cup shredded Asiago cheese

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    1. Preheat oven to 350 degrees Fahrenheit. Spray a 9- or 10-inch quiche dish with non-stick cooking spray.
    2. Boil pierogies as box directions and drain.
    3. Melt butter in a 12-inch skillet over medium heat. Add red pepper and mushrooms. Cook, stirring frequently, about 5 minutes, or until just tender. Remove to bowl with a slotted spoon.
    4. Add spinach and scallions to drippings remaining in skillet. Cook about 3 minutes or until wilted. Remove to bowl with vegetables.
    5. In a large bowl, beat milk, eggs, salt, and pepper until well-mixed. Add cooked pierogies, vegetables, and cheese.
    6. Pour mixture into prepared quiche dish. Bake 38 to 40 minutes or until mixture is set and golden. Serve and enjoy!
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