Slice of crustless quiche on plate
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Crustless Quiche to Make Ahead and Freeze

Follow this basic recipe to make ahead and freeze Crustless Quiche. 
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 175kcal
Author Marjory Pilley

Ingredients

  • 5 eggs large; lightly beaten
  • 1 cup milk whole
  • 1/2 cup ham diced
  • 1 cup Swiss cheese shredded
  • 1/4 cup green onion chopped
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

Assembly

  • Prepare the ingredients as indicated before beginning assembly.
  • Add all ingredients to a ziplock bag (or bowl if you will be cooking right away) and combine.
  • Follow the Cooking Instructions below to cook right away.
  • To freeze, seal ziplock bag, removing excess air.
  • Place ziplock bag with egg mixture inside another ziplock bag (for a little extra protection during the freezing and defrosting processes.)
  • Print the Recipe/Cooking instructions and place it between the two bags so the cooking instructions are handy when you are ready to cook the quiche.
  • Store in a flat position to minimize the defrost time and for easy storage.

Cooking

  • Thaw quiche in refrigerator for 24-36 hours, if frozen.
  • Preheat oven to 350F.
  • Pour mixture into pie or cake pan coated with cooking spray (or a frozen pie shell.)
  • Gently distribute egg mixture with fork.
  • Bake uncovered for approx. 60-70 minutes or until an inserted knife comes out clean. The top should be lightly brown and will continue to set after removed from the oven.
  • Allow quiche to sit for 10-15 minutes before cutting. Internal temperature should reach 160F.

Nutrition

Serving: 6g | Calories: 175kcal | Carbohydrates: 3g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 340mg | Potassium: 163mg | Sugar: 2g | Vitamin A: 9.1% | Vitamin C: 1.3% | Calcium: 21.2% | Iron: 4.7%