Monday, September 5, 2011

Aztec quiche

Part II of freezing eggs! 
There are a few freezer recipes that are my go-to fast and easy menu items.  Recipes that are almost fully prepared, straight from the freezer.  Last minute stuff.  Sort of a last line of defense against the drive-thru, if you will :)
Quiche is a member of that arsenal.  This particular recipe is meatless.  But it will work for any ol’ quiche recipe you may have.  Even though I always have a stockpile of pie crust discs in my freezer, I use store bought pie crusts for quiche.  Mainly because they fit perfectly in a Ziploc bag once frozen.  My pie plates do not… but both store crust or homemade will work great!
Oh, and this recipe is for 1 quiche.  I make 4 at a time for the freezer.   
AZTEC QUICHE (per quiche)
1 (9 inch) prepared pie crust
1-1/4 cups shredded Monterey Jack cheese
3/4 cup shredded Colby or mild cheddar
1 can (4 oz) diced green chilies or jalapenos (if you want more spice)
1 cup half-and-half
3 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon ground cumin
Note:  We substitute shredded Colby-Jack for the 2 cheeses in the original recipe.  Spread the Monterey Jack and 1/2 the Colby cheese in the bottom of the pie crust.  Sprinkle diced green chilies over the cheese:
Whisk together the half-and-half, eggs and seasonings.  (I use my Kitchenaid mixer when making more than one).  Pour into over the cheese/chilies.  Sprinkle with the remaining Colby cheese. 
Put the filled crusts on a cookie sheet (for stability until frozen) and place in the freezer.  When frozen completely, remove from the cookie pan and place in a Ziploc bag.  Return to freezer. 
When ready to cook, remove from Ziploc, thaw in refrigerator.  Bake uncovered at 325 degrees for 40-50 minutes.
I’ve successfully baked from frozen, in a pinch, but it does take a bit longer in the oven.  Maybe 10-15 minutes?  And you will need to check the edges of the crust.  Cover with foil if they are browning too fast. 
Let cool a few minutes before cutting and serve with salsa:   

Now that you know the process, the same technique will apply to any quiche recipe.   Broccoli and cheese… quiche Lorraine… ham and asparagus…   Just spread your cheese/meat/veggie layer in the crust.  Pour in the egg/half-and-half/seasonings mixture.  Flash freeze.  Wrap.  Return to freezer.  Thaw.  Bake.  Enjoy!
What’s your favorite quiche?  I’d love to add it to my arsenal :)


Mindie Hilton said...

This looks amazing. Perfect for a fall brunch. Thanks for sharing at Bacon Time.

Laura Hannon said...

How long to thaw in the fridge? TiA!

Shelley said...

Hi Laura,
I usually put it in the fridge the night before... probably 8-10 hours or so :)


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