Crustless Quiche to Make Ahead and Freeze
Follow this basic recipe to make ahead and freeze Crustless Quiche.
Servings 6 people
- 5 eggs large; lightly beaten
- 1 cup milk whole
- ½ cup ham diced
- 1 cup Swiss cheese shredded
- ¼ cup green onion chopped
- ½ teaspoon thyme
- ¼ teaspoon salt
- ⅛ teaspoon pepper
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.
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.
Serving: 6g | Calories: 175kcal | Carbohydrates: 3g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 340mg | Potassium: 163mg | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1.1mg | Calcium: 212mg | Iron: 0.8mg