Freezing quiche

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

We do it all the time. We always make two, freeze one for later. Defrost
and microwave to reheat.

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

We do it all the time. We always make two, freeze one for later. Defrost
and microwave to reheat.

I used to do it all the time too. But the last time, my daughter told me
she really didn't like it all that much. Said it was mushy. I tend to
agree with her so I probably won't freeze them again. Bummer!

Elaine

biig said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

Yeah. I undercook it a little and freeze it, and it comes out well.

serene

serene said:

biig said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

Yeah. I undercook it a little and freeze it, and it comes out well.

serene

Thanks to all who replied. I have two ready for the oven. I did
wonder when I was assembling them, though, about the seasonings. It
called for cheddar cheese, spinach, milk, eggs, salt and pepper,
crumbled bacon, flour, not in that order. I wanted to try some other
seasonings, but didn't want to chance messing it up. I've done a web
search and most recipes only call for s and p. ....Sharon

biig said:

serene said:

biig said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

Yeah. I undercook it a little and freeze it, and it comes out well.

serene

Thanks to all who replied. I have two ready for the oven. I did
wonder when I was assembling them, though, about the seasonings. It
called for cheddar cheese, spinach, milk, eggs, salt and pepper,
crumbled bacon, flour, not in that order. I wanted to try some other
seasonings, but didn't want to chance messing it up. I've done a web
search and most recipes only call for s and p. ....Sharon

Nutmeg (small amount) is wonderful in a spinach or broccoli quiche,
but usually I just go plain. My recent feta-spinach-onion quiche
didn't even have salt and pepper in it.

serene

"serene" <[email hidden]> wrote

Quoted message said:

On Sat, 18 Feb 2006 16:08:00 -0500, biig <[email hidden]> wrote:

Quoted message said:

Quoted message said:

crumbled bacon, flour, not in that order. I wanted to try some other
seasonings, but didn't want to chance messing it up. I've done a web
search and most recipes only call for s and p. ....Sharon

Nutmeg (small amount) is wonderful in a spinach

Ditto ... nutmeg and spinach are a natural. Just a little.

nancy

biig said:

Thanks to all who replied. I have two ready for the oven. I did
wonder when I was assembling them, though, about the seasonings. It
called for cheddar cheese, spinach, milk, eggs, salt and pepper,
crumbled bacon, flour, not in that order. I wanted to try some other
seasonings, but didn't want to chance messing it up. I've done a web
search and most recipes only call for s and p. ....Sharon

I'd start changing the flavor by eliminating that cheddar cheese.
I'd never consider putting it in quiche. Substitute cheddar with
Jarlesberg for a change of pace.

Re: nutmeg.... YMMV. I hate nutmeg and think even the slightest
amount absolutely ruins a decent quiche.
--

Practice safe eating. Always use condiments.

sf said:

I'd start changing the flavor by eliminating that cheddar cheese.
I'd never consider putting it in quiche. Substitute cheddar with
Jarlesberg for a change of pace.

Agreed. Cheddar is among the worst types of cheese to put into a quiche.
When I had Quiche in Strasbourg, home of Quiche, they used something like
Gruyere.

Quoted message said:

Re: nutmeg.... YMMV. I hate nutmeg and think even the slightest
amount absolutely ruins a decent quiche.

I vote for the nutmeg, but only a wee, wee bit. It does add a lot to the egg
and cream mixture, but little goes a log way with that stuff.

Would anyone like to share their recipe please. But I'd like to make small
individual ones though.

Jen

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

I do it all the time Sharon. Since there is only 2 of us and my recipe
makes 2 good size quiche, I freeze the other then when it's solid I vacuum
seal it.

MoM

MoM said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make one
with spinach and one with broccoli. Tia....Sharon

I do it all the time Sharon. Since there is only 2 of us and my recipe
makes 2 good size quiche, I freeze the other then when it's solid I vacuum
seal it.

MoM

Would you share your recipe? I used cheddar cheese, but in this
thread op's said this wasn't the kind to use. They turned out good, but
I'm open to other suggestions. I wrapped the second one well and put it
in my freezer...Thanks....Sharon

"biig" <[email hidden]> wrote

Quoted message said:

Would you share your recipe? I used cheddar cheese, but in this
thread op's said this wasn't the kind to use. They turned out good, but
I'm open to other suggestions. I wrapped the second one well and put it
in my freezer...Thanks....Sharon

I'll tell you mine and most likely will forget something. That's
because I always forget something when I make it. (smile) Just
kidding, I won't hit send until I'm sure.

I use the frozen deep dish pie shells from the store. Dock them
and bake them as the package says.

Thaw and sqeeze dry a 10 oz box of chopped spinach.

Fry up some bacon, I usually use at least 6 slices. Drain, chop it
up and set aside. Chop up an onion, saute that in the bacon
drippings, drain. Slice a half pound of button mushrooms.
Grate a half pound of baby swiss.

In a large bowl, beat 4 eggs, add 8 oz of light cream,
8 oz of milk. Salt, pepper, small amount of nutmeg. If you
just hate nutmeg, leave it out, but it does bring something to
the party, as they say. Decide if you want to add another
beaten egg. I don't know why, sometimes it just seems to
need it.

Add all the ingredients to the egg mixture, mix to make
the ingredients evenly distributed. I use a spoon to put the
solid ingredient into the pie shells and pour the liquid left
over the quiches.

Bake 350 for ? 40 minutes? or until it seems set to you.
Set, not rock solid or anything. (put them on a cookie
sheet in case of spill over)

I think it's kinda hard to really mess up a quiche. Having
said that, cheddar doesn't seem like a plan to me. This
is how I make quiche, and it makes two large ones.

nancy

biig said:

Would you share your recipe? I used cheddar cheese, but in this
thread op's said this wasn't the kind to use. They turned out good, but
I'm open to other suggestions. I wrapped the second one well and put it
in my freezer...Thanks....Sharon

Sharon, making a quiche isn't difficult. Think of it as a savory
custard with *stuff* in it. Just heap what you want into a partially
prebaked shell and fill in the cracks with an egg/milk mixture (2-3
eggs to 1C milk). You can use light cream if you're feeling decedant.

BTW: you can get scads of ideas for quiche from these two web sites
alone!
http://www.virtualcities.com/ons/0rec/04quiche.htm
http://www.bbonline.com/recipe/quiches.html
--

Practice safe eating. Always use condiments.

OK, 2 of you said you prebake your pie shells. I don't, cuz my mom
never did. So, what's the advantage of prebaking them? Mine do get
kinda soggys ometimes, even if I egg-wash th bottom, which was supposed
to help the sog.

My basic recipe is 4 oz grated cheese, 3 eggs, 1 c milk / cream / half
and half, plus whatever veggies or seafood or meats you want.

Personally, I would skip cheddar with spinach. I'd use feta, or if I
wanted a meltier cheese, jack.

Jude said:

OK, 2 of you said you prebake your pie shells. I don't, cuz my mom
never did. So, what's the advantage of prebaking them? Mine do get
kinda soggys ometimes, even if I egg-wash th bottom, which was supposed
to help the sog.

That's the point of pre-baking. 400° oven... 5 minutes with baking
beans, 5 minutes nekkid. If a big bubble forms during the last minute
or two, do not fear... plop a folded, clean dish towel on it and press
lightly if the weight of the towel doesn't do it or place the
ingredients in the shell immediately. Either way will gently deflate
the bubble. http://www.ochef.com/955.htm

Quoted message said:

My basic recipe is 4 oz grated cheese, 3 eggs, 1 c milk / cream / half
and half, plus whatever veggies or seafood or meats you want.

Personally, I would skip cheddar with spinach. I'd use feta, or if I
wanted a meltier cheese, jack.

Feta would be good, but my all 'round favorite when I'm not trying to
be "different" is still jarlesberg. I found a basic recipe today...
I'd change the 2oz cheese to "at the very least" 2oz cheese, but
that's me. www.foodreference.com/html/quicher1.html

🙂
--

Practice safe eating. Always use condiments.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

MoM said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make
one
with spinach and one with broccoli. Tia....Sharon

I do it all the time Sharon. Since there is only 2 of us and my recipe
makes 2 good size quiche, I freeze the other then when it's solid I
vacuum
seal it.

MoM

Would you share your recipe? I used cheddar cheese, but in this
thread op's said this wasn't the kind to use. They turned out good, but
I'm open to other suggestions. I wrapped the second one well and put it
in my freezer...Thanks....Sharon

At the moment, I'm just getting my laptop up to speed. It crashed and I
lost everything so i haven't installed my recipe program yet. I'll try
and do it today and post the recipe.

MoM

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

MoM said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has anyone had good results from freezing quiche? I want to make
one
with spinach and one with broccoli. Tia....Sharon

I do it all the time Sharon. Since there is only 2 of us and my recipe
makes 2 good size quiche, I freeze the other then when it's solid I
vacuum
seal it.

MoM

Would you share your recipe? I used cheddar cheese, but in this
thread op's said this wasn't the kind to use. They turned out good, but
I'm open to other suggestions. I wrapped the second one well and put it
in my freezer...Thanks....Sharon

I found my recipe on my web page that I could access so here it is:

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: My Favorite Quiche
Recipe By:
Category: Family
Main Ingredient:
Cuisine Style:
Yield: 2 Servings
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
2 Frozen pie crust
6 tbsp Spanish onion, minced
1 cup Black forest ham, cubed
1/4 cup Grated mozarellla
1/4 cup smoked gruyere
1/2 cup Grated cheddar
6 Eggs
2 cup Milk
Mushrooms, brocolli, chives
Etc
As desired

[Preparation]
Remove pie crust from freezer and allow to thaw. Preheat oven to 375F

Grate cheese and spread on bottom of crust. Saute onions and sprinkle
on top of cheese. Cut ham into cubes and sprinkle on top of onion.
Mix eggs and milk and pour over filling. Bake for 35 minutes.

Exported from Home Cookin 4.7 (http://www.mountain-software.com)

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -

sf said:

Jude said:

OK, 2 of you said you prebake your pie shells. I don't, cuz my mom
never did. So, what's the advantage of prebaking them? Mine do get
kinda soggys ometimes, even if I egg-wash th bottom, which was supposed
to help the sog.

That's the point of pre-baking. 400° oven... 5 minutes with baking
beans, 5 minutes nekkid. If a big bubble forms during the last minute
or two, do not fear... plop a folded, clean dish towel on it and press
lightly if the weight of the towel doesn't do it or place the
ingredients in the shell immediately. Either way will gently deflate
the bubble. http://www.ochef.com/955.htm

Ah-hah. 5 minutes. I'll give that a shot - alays thought since my
crusts came out nicely browned, that prebakig might make them too dark
when I'm finished. I'm making a cheddar-carmelized onion - tomato
quiche this week. I'll try a 5 minute prebake this time and see how ti
goes.
Thanks forthe info!

sf said:

Jude said:

OK, 2 of you said you prebake your pie shells. I don't, cuz my mom
never did. So, what's the advantage of prebaking them? Mine do get
kinda soggys ometimes, even if I egg-wash th bottom, which was supposed
to help the sog.

That's the point of pre-baking. 400° oven... 5 minutes with baking
beans, 5 minutes nekkid. If a big bubble forms during the last minute
or two, do not fear... plop a folded, clean dish towel on it and press
lightly if the weight of the towel doesn't do it or place the
ingredients in the shell immediately. Either way will gently deflate
the bubble. http://www.ochef.com/955.htm

Ah-hah. 10 minutes. I'll give that a shot - alays thought since my
crusts came out nicely browned, that prebakig might make them too dark
when I'm finished. I'm making a cheddar-carmelized onion - tomato
quiche this week. I'll try a 5 minute prebake this time and see how ti
goes.
Thanks forthe info!