Wednesday, September 28, 2011

Make-ahead Quiche

I wrote yesterday about a baby shower I will be co-hosting this weekend and I thought that this week I'd share a treasured brunch recipe.  This quiche recipe is simple, quick to prepare, and freezable, allowing me to prepare all six quiche I plan to make ahead of time, leaving all of Sunday morning for primping :)

I will bake three each of a meat (ham) and meatless version.  The best thing about this recipe is that you can change the type of cheese and filling to elevate your creativity and satisfy all cravings!

My unbaked veggie quiche prior to being frozen
1 1/2 cup shredded cheese
4 teaspoons flour
1/2 cup cooked ham, diced (I've also used crab, shrimp, sausage, chorizo - cook and drain oil first, you name it!)
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 9-inch unbaked pie crust

In medium bowl, toss cheese and flour.  Sprinkle mixture onto pie crust.  Sprinkle ham (or other filling combo) over cheese mixture. 
In same bowl, combine eggs, milk, salt and mustard.  Beat until smooth and pour over cheese and filling.
Place a piece of plastic wrap large enough to to overlap sides over top of quiche, then a piece of foil, and seal well around the edges.  The plastic will keep the egg mixture from sticking to the foil in the freezer.  Place prepared quiche in freezer. 
When ready to prepare, preheat over to 400 degrees F.  Remove foil and plastic wrap.  Put foil around edge of crust to protect it.  
Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. 

The two versions I am preparing are a ham, onion and cheddar (1/2 cup ham and 1/4 cup diced roasted onion), and an asparagus, roasted onion and red pepper with a feta (1/4 cup) and Italian cheese (1 1/4 cup) blend.  I'm looking forward to enjoying the results!


No comments:

Post a Comment