Sunday, October 6, 2013

Day 6… Freezer Quiche

Make Ahead Aztec Quiche freezer recipe ::  the prairie cottage  31 days of make ahead recipes

One of my most favorite freezer meals ever!  Now that you have a stockpile of pie crust discs in the freezer, the hard part is already done!  But frozen store-bought pie crusts work great, too, if you’re pressed for time or would rather not make your own pie crust.

This recipe is for 1 quiche.  I times this recipe by 3-4 when making them for the freezer.   

AZTEC QUICHE (per quiche)

1 (9 inch) prepared pie crust (a metal pan works best for the freezer)
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 1/2 the shredded cheese in the bottom of the pie crust.  Sprinkle diced green chilies over the cheese:

Aztec quiche  the prairie cottage  Make ahead holiday recipes

Whisk together the half-and-half, eggs, salt and cumin.  (I use my Kitchenaid mixer for this, when making more than one).  Pour over the cheese and chilies and sprinkle with the remaining shredded cheese. 

the prairie cottage  freezer quiche

Put the filled crusts on a cookie sheet and find a level spot in the freezer for it.  Freeze completely, then remove from cookie sheet and place in a Ziploc bag.  Return to freezer. 

When ready to bake a quiche, remove it from the Ziploc bag and thaw on a plate in refrigerator.  Bake uncovered at 325 degrees for 40-50 minutes.  It’s done when a knife can be removed cleanly from the center.

If you’re really in a hurry, it can be baked from frozen, but you need to add a few minutes baking time… maybe 10-15 minutes?  Keep an eye on the edges of the crust and cover with foil if they are browning too fast. 

Let cool 10 minutes before cutting and serving.  We like salsa, sour cream and guacamole with ours :)


This freezing technique will apply to any quiche recipe.   Use your own recipe and layer the cheese, meat, and/or vegetables called for in the recipe into the crust.   Pour in the egg, liquids and seasonings.  Flash freeze.  Wrap.  Return to freezer.  Thaw.  Bake.  Enjoy!

Bacon and Swiss, broccoli and cheese, ham and asparagus…  What’s your favorite quiche?  I’d love to try it!


Bevy @ Treasured Up and Pondered said...

This looks tasty...

and I'm liking the look of your blog header, right now.

Very nice!

Bevy @ Treasured Up and Pondered said...

duh... and I wanted to add (hit publish too soon!) that I have never tried flash freezing a quiche before.
I'm going to have to try this..

One of my favorite ways to make quiche includes using Bisquick and cottage cheese. Of course spinach is always one of my "go to" ingredients.



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