Pierogi Quiche
- Total Time: 70 minutes
- Yield: 6-8 servings 1x
Description
A hearty and unique quiche that combines the comforting flavors of pierogies, spinach, and sausage in a delicious casserole form.
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 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: American
