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RECIPE: CRUSTLESS QUICHE WITH VEGGIES AND PIEROGIES

     Home  >  Articles  > News & Tips: Health
by NYMetroParents Staff January 21, 2013

Related: quiche recipe, quiche with vegetables, quiche with pierogies, vegetarian dinner recipe, brunch recipe,


This crustless quiche is a vegetarian dish that's great for brunch or a light dinner. Use prepared pierogies for a delicious twist, and add in as many seasonal vegetables as you can handle. The whole thing is ready in an hour and serves up to 6 people.

 

This spring, whether you’re hosting guests for brunch, lunch, or dinner, a quiche dish is the perfect addition to your menu. Replacing pastry dough with easy-to-prepare pierogies is not only a delicious twist on the classic dish, but it will save you time in the kitchen so you can spend more time enjoying the beautiful spring weather with family and friends.

The recipe below for Crustless Spring Quiche combines eggs, Mrs. T’s Pierogies, fresh vegetables, and Asiago cheese to create a tasty and effortless meal that’s ready in just 40 minutes. Simply pour the mixture into a casserole dish, bake it in the oven, and serve. Get creative by substituting or adding any of your favorite spring vegetables – making this meatless dish a wonderful vegetarian option.

 

crustless quiche with vegetables and pierogiesCrustless Spring Quiche

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6

 

Ingredients

1 16-ounce box Mrs. T’s potato and cheddar pierogies (or similar brand)

1 tablespoon butter or margarine

1 small red bell pepper, thinly sliced

1 cup mushrooms, sliced

3 cups baby spinach

2 scallions, sliced

1½ cups milk

3 large eggs

¾ teaspoon salt

¼ teaspoon ground black pepper

1 cup shredded Asiago cheese

 

Directions

1. Preheat oven to 350°F.

2. Boil pierogies as box directs.

3. 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.

4. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.

5. Grease 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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