Pierogi Quiche
- Total Time: 70 minutes
- Yield: 6-8 servings
Description
A hearty and unique quiche that combines the comforting flavors of pierogies, spinach, and sausage in a delicious casserole form.
Ingredients
Units
- 1 16-oz box mini pierogies (but large will do)
- 1 package (10oz) spinach, defrosted and drained
- 1 lb (20ounces/400 grams) ground sausage or turkey or pork
- 1/4 tsp. (1.5ml) red pepper flakes
- 1/2 small onion, cut into slivers
- 6 large eggs
- 2 cups (473ml) half & half
- 2 cups (8 1/2 oz/240 grams) cheddar cheese
- 1/2 tsp. (3ml) dried oregano
- 1 tbls. (15ml) grainy mustard
- Salt & pepper to taste
Instructions
- Preheat your oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the frozen pierogies and cook until they float to the top, about 5-7 minutes. Drain and set aside.
- In a medium-sized pan over medium heat, cook the ground sausage, turkey, or pork until browned, about 8-10 minutes. Add the diced onion and red pepper flakes, cooking until the onion is soft and translucent, about 5 minutes. Drain any excess fat.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
- In a greased 9×13-inch baking dish, layer the cooked pierogies, followed by the spinach, cooked meat mixture, and shredded cheddar cheese.
- Pour the egg mixture evenly over the layers in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the quiche is set in the center.
- Allow to cool for a few minutes before slicing and serving.
Notes
- You can substitute the sausage with turkey or pork for different flavors.
- This quiche can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 560
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Frequently Asked Questions
Do I need to cook the pierogies before baking them in the quiche?
Yes. Boil the frozen pierogies until they float, about 5–7 minutes, before layering them in the greased 9×13-inch baking dish. Pre-cooking ensures they are fully tender through the 35–40 minute bake.
Can I prepare this quiche the day before serving?
Yes — assemble it and store it in the refrigerator for up to 2 days before baking. Leftovers keep for up to 3 days and reheat best in the oven rather than the microwave.
Can I substitute the sausage with another meat?
Yes. Use 1 lb of ground sausage, turkey, or pork interchangeably — swap between them for different flavors.
