K.M. Robbins always wanted to figure out a way of putting pierogies in a casserole.
By K.M. Robbins
Pierogi Quiche
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Description
I’ve always wanted to figure out a way of putting pierogies in a casserole. There are a couple of variations I plan on trying (like bringing in sauerkraut), but this is the most balanced combination I have tried so far.
Ingredients
Scale
- 1 16-oz box mini pierogies (but large will do)
- 1 package (10oz) spinach, defrosted and drained
- 1 pound (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 (8.5 ounces/240 grams) cheddar cheese
- 1/2 tsp. (3ml) dried oregano
- 1 tbls. (15ml) grainy mustard
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F/180°C.
- Bring a pot of salted water to boil. When it is boiling, add the frozen pierogies and cook. When pierogies are floating on top, drain and set aside.
- Heat a medium sized pan over medium-high heat. Add sausage, red pepper flakes, and pinches of salt and pepper. Cook until meat is browned and then remove from pan and drain on a paper towel.
- In the same pan with the sausage grease, add onions. Cook for about 10-15 minutes to get slight caramelization. When brown and golden, remove from heat and set aside.
- In a mixing bowl, add half & half, eggs, mustard, pinches of salt and pepper, oregano, and 1 cup of the cheese. Whisk together.
- In a large casserole pan (9×13 inches, or 22×33 centimeter), assemble the quiche: pierogies, sausage, onions, and spinach. Cover with the liquid and give everything a stir to make sure liquid gets down to the bottom. Top with the rest of the cheese. Cover with aluminum foil.
- Place in oven and cook for 10 minutes. Then, remove foil and cook for another 30 minutes.
- Prep Time: 30 mins
- Cook Time: 40 mins
