Breakfast Quiche – Prepare Ahead and Freeze

I had family in town over the weekend and I wanted to serve my favorite breakfast quiche.  I didn’t want to have to get up early to prepare the recipe and risk waking others up, so I prepared it ahead of time and froze it.

Frozen Quiche Egg Mixture

I prepared the egg mixture ahead of time, froze it in a ziploc bag, and then took it out the night before to thaw.  The next morning, I just poured the egg mixture in the frozen pie crust and baked at 350 degrees for 30 minutes. Since this recipe is also my husband’s favorite, I decided to prepare several batches so that we can have it Christmas morning and then again in January.

Quiche freezes very well and you have the option of freezing the egg mixture in the pie crust or in a ziploc bag and later transferring to the pie crust right before baking. If you freeze it already in the pie crust, you do not thaw it first and you bake it for an additional 20-25 minutes. You also have to tray-freeze the quiche and then wrap it in foil for storage.

I didn’t want the extra baking time since I know my brothers are hungry when they wake up, so I decided to freeze the egg mixture separately from the crust and go for the shorter cooking time.  You really couldn’t tell the difference between a freshly made quiche and the pre-frozen egg mixture quiche.

Thankfully this recipe allowed me to serve a home-cooked breakfast, but with little cooking time while visiting with my guests.  I hope you find this recipe to also help you when having company.  Enjoy!

Cheddar Cheese Quiche

4 slices bacon
1 medium onion, sliced
3/4 cup milk
2 eggs, beaten
1/2 cup cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP parsley, chopped
pinch sugar and nutmeg
dash red pepper
1 9-inch frozen pie shell, unbaked

Directions: Fry bacon until crisp and crumble.  Drain and reserve drippings.  Cook onion in drippings until transparent.  Combine milk, eggs, 1/4 cup cheese, salt, pepper, parsley, sugar, nutmeg and red pepper in mixing bowl.  Stir in bacon and onion.  Pour into pie shell and sprinkle with remain cheese.  Bake at 350 for 25-35 minutes.

Adapt recipe to freeze: Follow directions for preparing egg mixture and pour mixture in freezer ziploc bag with remaining 1/4 cup cheese. The night before serving, thaw egg mixture in refrigerator.  The next morning mix egg mixture around in the baggie and then pour in frozen pie shell.  Bake at 350 for 25-35 minutes.

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