There is this place in Pittsburgh (Adrian's Pizza) that has amazing Pierogi Pizza. In honor of Lizzie's big move to Pittsburgh in a few weeks we made this quiche.
Crust: Gluten Free Pizza Crust
Bonus Layer: Mashed Potatoes, Sauteed Onions, Sundried Tomatoes (re-hydrated)
Filling: three eggs (local, organic- as always), 1/2 cup almond milk, some salt
Pittsburgh Pierogi Pizza Quiche
Cheese: White Cheddar, Provolone grated
Bake in Oven at 375 degrees for 30 minutes. *note: bake crust for a few minutes before adding ingredients on top.
This quiche was so good! The only critique we had is that the crust is kinda hard to cut. This may depend on the kind you get.
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