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.

Serves 6


  • 1 (16-ounce) box Mrs. T's potato and cheddar pierogies
  • 1 Tbsp. butter or margarine
  • 1 small red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced
  • 3 cups baby spinach
  • 2 scallions, sliced
  • 1 1/2 cups milk
  • 3 large eggs
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup shredded Asiago cheese


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.

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