Pierogy Quiche

Pierogy Quiche
  • Total Time (min) 55
  • Prep Time (min) 15
  • Ingredients 12
  • Servings 6

Ingredients

  • 1 (16 ounce) box Loaded Baked Potato or your favorite variety of Mrs. T's® Pierogies
  • 1 tablespoon butter or margarine
  • 1 small red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced
  • 3 cups baby spinach
  • 2 scallions, sliced
  • 1 ½ cups milk
  • 3 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Asiago cheese
  • Non-stick cooking spray

Directions

  • Preheat over to 350°F. Spray a 9 or 10-inch quiche dish with non-stick cooking spray. Boil pierogies as box directs and drain.
  • Melt butter in a 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 wilted. Remove to bowl with vegetables.
  • Beat milk, eggs, salt and pepper in large bowl, until well-mixed. Add cooked pierogies, vegetables and cheese.
  • Pour mixture into prepared quiche dish. Bake 38 to 40 minutes or until mixture is set and golden.