I can certainly post a basic quiche recipe if anyone needs it, but this week’s feasting entry is devoted to a tip/trick more than the recipe itself. Lately, when I make a quiche, I double the filling and then freeze not only the extra crust, but also extra uncooked filling in a ziplock bag. That way I only need to saute mushrooms, fry bacon, et. al. one time, and while I am already measuring and dirtying things, I get a second quiche out of the way as well. Mike and I take three days or more to finish a quiche — I just make sure we have different sides like homemade muffins, salad, tomato basil soup, etc. to change things up. So after a quiche week, we usually take a 3-4 week break, and then all I have to do is defrost, roll and bake the crust and then pour in the filling. VERY simple! This week’s quiche was ham, spinach, sweet onion and mushroom with colby jack cheese.
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So you freeze the whole thing uncooked? I really like Ann Barlow’s crustless quiche with cottage cheese. I omit the butter and cream cheese and typically use bacon. It’s really quick and fabulous.
Rebekah
I freeze the uncooked filling in a ziplock bag seperate from the crust, so I assume you could do the same with Ann’s recipe… I am going to edit the post to clarify that!
I think that you could freeze a cooked quiche in the crust (or just in the aluminum pan, if it is crustless) and be just fine. But I haven’t actually done that. And that is interesting that you leave out the butter and cream cheese, Rebekah, I’ll have to try that the next time I make it. :)
I know that you can freeze cooked quiche as well, my theory is just that it tastes fresher if it’s only been cooked/heated once and hasn’t sat in the crust but I have never tested it…
My favorite cheese for quiche is Jarlsberg Swiss. I only make it this way about once a year. Hmmmm. I think it’s time for quiche.
Thanks for the tip, Kristen. That’s a great idea
I’ve had fully cooked quiche many, many times. It does turn out well, since it’s often reheated in the oven. But it probably saves no more time to cook, freeze and reheat, then simply to pour and cook.
Rebekah
I meant to say fully cooked and frozen! ;)
Rebekah
I do that with cookie dough, too.
There’s NO WAY we can (or ought!) to eat a whole batch of cookies ourselves, so I bake a panful, then freeze the dough in whatever portions I want to cook later. I think thawing dough and baking the cookie later makes for a fresher cookie than just freezing the cookie. Besides I really HATE the time it takes to bake a whole batch of cookies…that whole cookie sheet ballet.
If you have a bigger family that would eat a whole batch, you could probably make a double batch and then freeze half.
I know my mom sometimes freezes pizza dough, too.
I love the freezer! Isn’t it great? this whole modern kitchen thing? :-)