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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 life saver! 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 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 kinds of meals if you ask me! If you want a side to go with this dish I would suggest something fast like a nice green salad.
These will make fantastic dinners on busy nights or quick lunches throughout the week. The wonder of having 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 kinds of meals if you ask me! 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 this 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 clean up after dinner so much easier!
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 with the cheese and pour over your egg mixture over everything. Bake the Quiche in a
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 set for about 10 before cutting it.
These Quiche 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 which is honestly what I do most of the time. The second option is to keep the frozen Quiche covered in the foil and place it in a
You can thaw the Quiche and heat slices in the microwave which is honestly what I do most of the time. The second option is to keep the frozen Quiche covered in the foil and place it in a 350-degree oven for about 30=45 minutes or until warmed through. 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. If you want to avoid having a slightly soggy crust then I would recommend the oven method. I have used both methods and though there
If you want to avoid having a slightly soggy crust then I would recommend the oven method. I have used both methods and though there is some difference in the crust texture I have always enjoyed them. The whole process of assembling and baking these two Quiche took me about 90 minutes but having them ready and waiting for me on busy nights during the week is totally priceless!
Quiche (Low Carb Keto,THM-S)
Basic Egg Mixture:
- 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
*You will need one batch of egg mixture for each Quiche. Mix all your ingredients well and set aside until you are ready to add over your crust and fillings.
Low Carb/Gluten Free Crust: (you will need to make one batch of this crust for each crust)
- 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)
To Make the Crust: To make the crust 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.
** Sausage and Mushroom Version: Brown one pound of breakfast sausage and 8 oz of sliced mushrooms in a pan until cooked. Drain the grease from the mixture. 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.
**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.
*Notes: I have only tried the crust with the THM Baking Blend so other brands my have different results. Feel free to use your own crust choice. See the post above the recipe for instructions on how to warm your freezer meal for dinner.