Pierogy Quiche

Pierogy Quiche

Serves: 2 servings
Cooking Time: 40 minutes
Pierogy Quiche


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


Print This Recipe
  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 the skillet. Cook for 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 Pierogy Quiche and enjoy!