Crustless Pierogi Quiche
From LindsayB 7 years agoIngredients
- 1 (16-ounce) box Mrs. T's potato and cheddar pierogis (I use mini) shopping list
- 1 Tbsp. butter or margarine shopping list
- 1 small red bell pepper, thinly sliced shopping list
- 1 cup mushrooms, sliced shopping list
- 3 cups baby spinach shopping list
- 2 scallions, sliced shopping list
- 1 1/2 cups milk shopping list
- 3 large eggs shopping list
- 3/4 tsp. salt shopping list
- 1/4 tsp. ground black pepper shopping list
- 1 cup shredded Asiago cheese (can customize with different cheeses if desired) shopping list
- *** I add 4 slices crumbled crisp bacon at final step of mixing all together. shopping list
How to make it
- Directions
- Preheat oven to 350°F.
- Boil pierogies as box directs.
- Melt butter in 12-inch skillet over medium heat; add red pepper slices and mushrooms. Cook, stirring frequently, about 5 minutes or until just tender. Remove to bowl with slotted spoon. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.
- Grease a 3-quart casserole dish. Beat milk, eggs, salt and pepper in large bowl, until well mixed. Add vegetables, cheese and cooked pierogies. Pour mixture into prepared casserole dish. Bake 40 minutes, or until mixture is puffed and golden.
- Read more: http://www.oprah.com/food/crustless-quiche-recipe-frozen-pierogies#ixzz4O0NOSJAo
People Who Like This Dish 4
- Olivemoose Nowhere, Us
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- LindsayB Western, NY
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