Need a great way to prep breakfast for the week or stock up on your freezer meals? These two quiche recipes will be a game changer. They are also great for using up turkey or ham after thanksgiving.
Quiche for Dinner and Your Freezer!
I am a huge fan of prepping food for those busy weekdays. One way I do that is with freezer meals. Having ready-to-cook meals in the freezer is a lifesaver!
I find that MAKING time to do meal prep on the weekends saves me TONS of stress on those crazy nights when the time is not my friend.
So I thought I would share one of my favorite freezer meals with you guys. Oh, and because I love you guys so much I am going to share not one but two delicious versions.
These will make fantastic dinners on busy nights or quick lunches throughout the week.
The wonder of having a fully cooked Quiche waiting in the freezer makes my job at dinner time simple. All I have to do is heat it and eat it!
Best kind of meal if you ask me! I mean how wonderful is it to have these two quiches ready to heat and eat when you need them?
If you want a side to go with this dish I would suggest something fast like a nice green salad.
When I make my freezer meals I like to make them in disposable pans. I get these 10-inch pie pans for only $1.88.
They come in a pack of two which is awesome for doing a Quiche for dinner and one to free or two freezer Quiche.
Using disposable pans is, of course, optional but trust me they make cleaning up after dinner so much easier!
Baking The Quiche
Once you have your pans of choice you are ready to make the Quiche. The steps are the same for both the Sausage Mushroom and the Ham and Cheddar versions below.
The first step will be to make your crust and chill it for about 20 minutes in the freezer before adding in the fillings and egg mixture. This will help prevent your crust from getting too dark in the cooking process.
After you have your crust chilled then add your cooked fillings to your chilled crust, cover it with the cheese and pour your egg mixture over everything.
Bake the Quiche in a 350-degree oven for 45-50 minutes or until there is no wiggle in the middle. Once they have baked let them cool completely then wrap them tightly in foil if you are going to freeze them for later.
If you want to serve it after baking just let it sit for about 10 before cutting it.
Freezing The Quiche
If freezing the whole quiche, you’ll need to wrap it in two layers of plastic. Label and date, and freeze for up to 3 months if wrapped tightly.
To freeze individual portions, cut the quiche into 8 slices and arrange it on a rimmed baking sheet. Freeze for at least 4 hours and up to overnight for a formative freeze.
Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label, and date, and return to the freezer for up to 1 month.
Reheating The Quiche
These quiches keep in the fridge for several days once fully cooked or in your freezer for up to a month. When you are ready to use your lovely freezer Quiche you have two options for warming them up.
You can thaw the Quiche and heat slices in the microwave, but in my opinion, they are so much better reheated in the oven slowly.
If reheating the whole quiche, unwrap, place in a cold oven, and heat to 325°. When the oven reaches temperature, bake until warm throughout, or a thermometer inserted into the center registers 150°, 60 to 70 minutes.
But if you froze it in slices and are reheating one at a time, unwrap it, place it on a rimmed baking sheet, place it in a cold oven, and heat it to 325°.
When the oven reaches temperature, bake until warm throughout, 10 to 15 minutes. This will yield some perfectly warmed-through slices.
Since oven temps vary it may need a bit more or less time in your oven. Just keep an eye on it so it doesn’t burn while you are reheating either method.
If you want to avoid having a slightly soggy crust then I would recommend the oven method as I explained here but again you can always go the microwave route.
Two rich and delicious quiche recipes including Ham and Cheese and Spinach and Mushroom. Easy step by step for freezing included also.
- 1 stick of cold Cubed Butter
- 1 1/4 cup THM Baking Blend (or your favorite)
- 1/3 cup of Parmesan Cheese
- 5-6 Tablespoons of ice-cold water (will vary)
- 1 egg, slightly beaten (can be left out you avoid eggs)
- *You will need to double this to make two quiche crusts.
Basic Egg Mixture Each Quiche
- 6 whole eggs
- 1 1/2 cups of heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 garlic powder
- 1/2 onion powder
Sausage and Mushroom Version
- 16 oz cooked sausage
- 8 oz sliced mushrooms
- 1 batch of the Egg Mixture Above
Ham and Cheese Version
- 8 oz cubed ham
- 4 oz shredded cheese of choice
- 2 green onions, chopped finely
- 1 batch of the Egg Mixture Above
- 1 Low Carb Pie Crust Per Quiche, use your favorite recipe
- Prepare two crusts: add in your dry ingredients and your beaten egg into your food processor and pulse a few times to mix. Next on low-speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your dough will become very wet and will be sticky and hard to roll out. Place it between two pieces of parchment paper and roll it out to fit your 10-inch pie plate. Take your time when you are transferring it into your pan. If it tears in the process just patch it up. Freeze your crust for 20 minutes before adding your fillings.
- Place the pie crusts in the freezer to chill while you prepare the filings. Chill at least 20 minutes.
- For the Sausage and Mushroom version: Brown one pound of breakfast sausage and 8 oz of sliced mushrooms in a pan until. Drain the grease from the mixture. Next, add the sausage and mushrooms to the bottom of your chilled pie crust. Top with 4 ounces of Monterrey Jack cheese. Lastly, pour one batch of your egg mixture over your fillings and bake for 40-50 minutes. Or until there is no wiggle. Let cool 10 minutes before slicing or completely before wrapping tightly and freezing.
- For the Ham and Cheese Version: Place 6 oz of cubed deli ham and 2 chopped green onions into the bottom of your chilled crust. Cover the ham and onions with 4 ounces of shredded cheddar cheese and pour one batch of the egg mixture over fillings. Bake for 40-50 minutes. Or until there is no wiggle in the center. Let cool 10 minutes before cutting or completely before wrapping tightly and freezing.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!