There are a few recipes that will always remind me of holidays. They remind me of the family members who make them every year and memories of many family gatherings. This brings us to make ahead and freeze holiday recipes: quiche
This year our holidays will be extra busy! Our baby is due close to Thanksgiving and I want to prepare ahead of time as much as possible. Quiches are a dish that remind me of holidays because my mom often makes them for Easter, Thanksgiving or Christmas brunches. They are the kick off to a long day of eating!
This time I am making and freezing quiche to have ready for the busy time of balancing a newborn and celebrating Thanksgiving and Christmas.
My parents and in-laws live out of state and it isn’t always easy for them to visit. I try to make many of the recipes I miss that remind me of them.
I had left over Swiss and gruyere cheeses from a batch of yummy spaetzle that we made and it was already grated, so that made for less prep work.
Frozen pie crusts cut down on prep time as well. Of course a ready-made pie crust would be even quicker!
Bake thawed pie crust.
Per the box directions, the pie crust bakes for 10 minutes. Make sure to follow the instructions for your crust.
While crust is baking, complete the remaining prep.
We happened to have asparagus and mushrooms, which make for yummy quiche filling. Bacon, ham, spinach and leeks are all great in quiche as well.
White onions, red onions, shallots, or green onions add great flavor to the veggies.
Add ingredients to egg mix.
Pour mix in pie crust.
Bake for 35 to 45 minutes or until eggs are set. I test the middle of the quiche with a toothpick, much like you would a cake.
If you decide to freeze your quiche, don’t thaw before baking. Pop it straight into the oven to avoid a soggy crust.
You can freeze the entire pie pan of quiche or slice it into smaller sections.
A twist on a quiche recipe that would be great for those with an egg allergy is this Easy Vegetable Cheese Pie.