Perogy Quiche

 12 CHEEMO Perogies of desired flavour and size
 12 3" foil tart shell liners (for CHEEMO Bite-Size Perogies)
 A muffin pan may be used for larger perogies
 2-4 strips of bacon (cooked and chopped or crumbled)
 Finely chopped onion or green onion (nice for colour)
 Chopped red pepper or canned pimento
 Green onion
 Grated cheese
 3 eggs

1

Defrost perogies.

2

Preheat oven to 230 °C (450 °F).

3

Spray or brush oil on the tart shells and arrange on a cookie sheet or in a muffin pan (muffin pan may be used without a liner).

4

Lay the defrosted perogies on their flat side and slit the rounded side of the perogy.

5

Place the perogies into the shells with their open flaps (lids) pointing upward.

6

Add the bacon, onions, peppers and grated cheese.

7

Beat the eggs with a whisk, add 1 1/2 tbsp of water to the eggs.

8

Add 2 1/2 to 3 tbsp of egg mixture to each tart shell.

9

Place the filled tart shells into the preheated oven and bake for 10-12 minutes.