I grew up eating Pierogies – good old fashioned potato cheese Polish pierogies. Sometimes we’d have the ones that had sausage in them. Occasionally we’d get these when we went back to Chicago where my Mom grew up and get them fresh, but most times we got the Schwann’s version! Over the last few years I found a recipe from a magazine (I can’t remember which one), and surprised my mom with these. They were FABULOUS!!! Because I enjoy pulling things out of the freezer at any time, I often make more than needed and just freeze.
This past weekend, I thought of making a quiche with the potato mixture of pierogies and we absolutely loved it! Here’s what the recipe for the potato filling is – the crust for my new quiche recipe!
1 lb baking potatoes, peeling and quartered
1 stick, plus 2 tbls butter, divided
3/4 cup shredded white cheddar cheese
salt and pepper
Boil potatoes in salted water, about 8-10 min. Drain and transfer to medium bowl. Mash with 2 tbls butter, let cool. Stir in cheese and season with salt and pepper. (You could easily do this with mashed potatoes from the night before, or in the morning).
Press potato mixture into bottom of greased 9×13 pan. Bake for 10 minutes at 350.
9-12 slices of Swiss Cheese (enough to layer on top of potato mixture)
Breakfast Sausage – 8 oz package, browned
8 eggs
1/2 c milk
salt/pepper
1/2 c Parmesan Cheese
Pull potato mixture out of oven, layer cheese, then sausage. Mix eggs, milk, salt & pepper together and pour over sausage. Sprinkle Parmesan cheese on top. Bake 30-35 minutes.