Pierogi (we're fans of Mrs. T's Potato & Cheddar Pierogies) are a fine late-night snack on their own, dipped in sour cream. But they become a substantial, even guest-worthy dinner when you bake them into a crustless quiche. You can play with the mix-ins; we like thin slices of red bell pepper, chopped mushrooms and wilted baby spinach. When you layer the pierogi in a casserole dish with milk, eggs, the vegetables and shredded Asiago cheese and heat the entire thing, it puffs and browns lightly. Cut it into squares and serve this homey dish with a salad and crusty bread.
Get the recipe: Crustless Quiche