Can I Make Quiche And Freeze It

July 17, 2022

I’m really relying on my good ‘ole freezer so that when mealtime comes around, I’m not left wondering what to make.This make ahead freezer quiche is absolutely perfect, it’s a modified version of a recipe I included in my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People and one I’ve and made many many times.Make and bake ahead, then put it in the freezer in individual servings so all you have to do is warm it and go.You can just reheat a slice and enjoy it for a grab and go breakfast, lunch or dinner. .

Make Ahead Quiche — Let's Dish Recipes

Perfect every time and I can put all kinds of combinations together as long as I keep the egg base the same.I’ve also given this quiche to friends and neighbors who were getting ready to have a baby, or surgery, to keep in their freezer. .

Quiche

The basic ingredients of a quiche - eggs, milk and cheese - can support a variety of filling possibilities including ham, poultry, seafood, beef and/or vegetables.The filling usually takes minimal time and effort to prepare.The pie shell can be purchased or home-made, or omitted altogether, if desired, to cut down on calories, fat and preparation time.Prepare or purchase a deep dish style pie shell in order to hold the quantity of custard and filling for the Basic Quiche.Prebaking the pie shell is recommended so the crust does not become soggy when baked with the custard mixture.The bottom crust will be crisp and the rim of the pie shell won't over-brown as readily.Unwrap and bake as usual, adding 10 to 20 minutes extra time.Carefully pour egg mixture (custard) over the filling ingredients.Bake in a preheated 350°F (180°C) for 35 to 40 minutes or until a knife inserted near the centre comes out clean. .

Make Ahead Quiche with Bacon, Cheese and Spinach

This easy and delicious Make Ahead Quiche with Bacon, Cheese, and Spinach is a simple freezer-friendly, classic recipe for afternoon tea, brunch, or even dinner.This classic quiche recipe is absolutely perfect if you want to get ahead, you like to meal prep, or you’d like to make an easily transportable dish to bring to someone in need.Similar to our Bacon, Cheese, and Spinach Quiche recipe, it’s tweaked slightly to freeze beautifully and bake deliciously afterward.You’ll need a 9 inch store bought unbaked pie crust (but you can make your own if you prefer).Make sure to label the quiche carefully with the cooking instructions so you’ve got them ready when you need them!If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below! .

Quiche Lorraine

This very classic and super easy quiche Lorraine is made with bacon, eggs, heavy cream, swiss cheese, onion, and seasonings.Mastering a classic recipe for the French tart quiche Lorraine has been on my cooking to-do list for much longer than I’d like to admit.It is a savory French tart filled with unsweetened egg custard, cheese, and bacon.It started simply being called quiche (from the German word kuchen, which means cake) and made of an egg custard and pork.It wasn’t until later that cheese was added and the French renamed this dish “Lorraine” (after a providence where it first became popular).Once prepared, this quiche Lorraine can be covered or stored in a sealed container in the refrigerator for up to three to four days.I’m personally not a fan of freezing quiche due to the dairy content and creamy consistency, but it can be done.If freezing before baking: Carefully place prepared quiche in the freezer.For the best taste and consistency, quiche should be eaten soon after it’s made, ideally warm (or at the very least, above room temperature).Step 1 – Prepare your other ingredients, such as cooking and crumbling the bacon and baking your chosen pie crust.Step 2 – In a large bowl, add the eggs, heavy whipping cream, salt, white pepper, and ground nutmeg.Use a whisk to gently break apart the yolks and mix until the ingredients become a creamy yellow color.Step 3 – Bring your baked pie crust over and begin layering ingredients – first the bacon, then half the shredded swiss cheese, then the green onions.Print 4.67 from 3 votes Quiche Lorraine Yields: 6 servings This very classic and super easy quiche Lorraine is made with bacon, eggs, heavy cream, swiss cheese, onion, and seasonings.In a large bowl , add eggs, heavy whipping cream, salt, white pepper, and nutmeg.Add bacon to the bottom of the pie shell, then top with green onion and 1/2 cup of the swiss cheese.Transfer quiche Lorraine to a wire rack to cool for 15 minutes, then serve.Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values. .

Crustless Quiche to Make Ahead and Freeze

Follow this basic recipe to make ahead and freeze Crustless Quiche.It's the basic template and process we used at our Make Ahead Meal Prep store for years!We'll show you how to make substitutions to this Crustless Ham and Cheese Quiche recipe and answer all your questions!It's breakfast, brunch or add a salad for a light lunch or dinner.Read on for the tried and true process, the easy substitution formula and, of course, lots of tips!If using extra large eggs, then using a 4 to 1 ratio will result in a denser quiche.Combine everything in a large bowl and then pour the mixture into a round pan coated to prevent sticking.Very important step: Use a fork to evenly distribute the contents in the pan.Bake the quiche in a 350 degree Fahrenheit oven for 50-60 minutes or until a knife inserted comes out clean.If the quiche begins to brown too quickly, but is not ready to come out of the oven, cover it with a piece of aluminum foil.Note that the same exact process is followed to cook the quiche filling in a prepared crust.If the quiche will ultimately cook in a crust, then we recommend freezing only the filling.Thaw the quiche filling in the refrigerator for about 24 hours and then cook according to the directions.Consider cutting the quiche into slices and individually enclose in plastic wrap.When ready to cook, microwave from frozen on high at 30 seconds intervals (about 1 minute) until heated through.If reheating an entire quiche, then place the cooked quiche in an ovenproof dish, such as the one it was originally cooked in, and heat in a 350 degree F oven for about 20 minutes, covering with aluminum foil to prevent burning.Quiche Lorraine - replace ham with bacon and add about ½ cup of diced onion.Quiche Florentine - replace ham with chopped spinach (well drained) and add diced onion (about ½ cup) and use ⅛ teaspoon of nutmeg instead of thyme.Other mix-ins: Sausage, Canadian bacon, spinach, mushrooms, tomatoes, and asparagus.Store in a flat position to minimize the defrost time and for easy storage. .

Ham and Cheese Quiche (Make Ahead & Freezer Friendly!)

This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly!A hint of caramelized onions along with savory ham and two kinds of cheese makes this an unbeatable flavor combination!You can make it ahead of time, you can freeze it, and you can pretty much toss in whatever you have in the fridge.To make quiche ahead of time, bake it as instructed and let it completely cool.The point behind blind baking it is to obtain super crispy, firm crust , especially when adding a liquid filling to it.To make a crustless quiche, simply follow all directions as-is, and ignore the crust references.Let frozen quiche defrost in the fridge overnight if possible, then bake it, covered, at 325 degrees for 15 minutes or until warmed through.I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)!Sign up for my email list and I’ll send it over now along with weekly dinner recipes! .

Freezing Quiche

would like to add mushrooms but not sure of amount & are they cooked prior to adding to pastry shell? .

Can You Freeze Quiche?

Remember, however, that when dealing with vegetable heavy quiches, freezing an unbaked version may lead to a texture that seems off.Because vegetables have a high water content that seeps out, especially during the thawing process, they can lead to a thinner, more watery quiche.For vegetable-heavy quiches that you’d like to freeze, it is best to pre-bake them, or, at the very least, blind bake the crust to ensure it doesn’t end up overly soggy.Opinions on this topic vary, but many people have success with tray freezing the items until they are firm.In fact, most experts agree it is best not to thaw your quiche before cooking, regardless of if it was frozen before or after baking.If your frozen quiche is unbaked you’ll want to place it in the oven at the temperature you would normally bake it but extend the time for an additional 15 to 20 minutes or so. .