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Pierogy Quiche

Pierogy Quiche
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Pierogy Quiche




12 CHEEMO Pierogies of desired flavor and size
12 3 inch  foil tart shell liners - for CHEEMO Bite-Size – muffin pan may be used
for larger pierogies
2-4 strips of bacon cooked and chopped or crumbled
finely chopped onion or green onion (nice for color)
chopped red pepper or canned pimento
green onion
grated cheese
3 eggs



  • Defrost pierogies
  • Preheat oven to 450 °F
  • 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), lay the defrosted pierogies on their flat side and slit the rounded side of the pierogy
  •  Place the pierogies into the shells with their open flaps (lids) pointing upward
  • Add the bacon, onions, peppers and grated cheese
  • Beat the eggs with a whisk, add 1½ tbsp of water to the eggs
  • Add 2½-3 tbsp of egg mixture to each tart shell
  • Place the filled tart shells into the pre-heated oven and bake for 10-12 minutes