The Edmond Sun

Food

March 25, 2013

Try a simple spring meal made easy

EDMOND — 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 Crust-less 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. And you can get creative by substituting or adding any of your favorite spring vegetables — making this meatless dish a wonderful vegetarian option. Get more easy recipes at pierogies.com.

Crust-less Spring Quiche

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6

Ingredients

1 16-ounce box Mrs. T’s Potato and Cheddar Pierogies

1 tablespoon butter or margarine

1 small red bell pepper, thinly sliced

1 cup mushrooms, sliced

3 cups baby spinach

2 scallions, sliced

1 1/2 cups milk

3 large eggs

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup shredded Asiago cheese

Directions

Preheat oven to 350° F.

Boil pierogies as box directs.

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

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.

Source: Mrs. T's

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