Make Ahead Quiche Food

MAKE AHEAD QUICHE

Steps:

• In a medium bowl, toss the flour with the grated cheese. Evenly spread the cheese over the bottom of the pie crust. Top the cheese with the diced ham.
• In a medium bowl, whisk together eggs, half and half, salt, pepper and dry mustard. Stir in the green onions. Pour the egg mixture over the ham and cheese.
• Cover the unbaked quiche with plastic wrap, then with foil, sealing the edges well. Place the prepared quiche in the freezer.
• When ready to bake, preheat the oven to 400 degrees. Do not thaw the quiche!
• Remove the foil and plastic wrap. Place the foil around the edges of the crust to prevent burning.
• Place the frozen quiche in the oven and bake for about 1 hour, or until the filling is set and the crust is golden brown.
• To cook the quiche immediately (without freezing first), preheat the oven to 350 degrees and bake for 45 minutes to 1 hour.

MAKE AHEAD QUICHE WITH BACON, CHEESE AND SPINACH

Steps:

• In a small bowl, toss the flour with the grated cheese. Spread evenly over the bottom of the pie crust, reserve a handful to sprinkle over the top of the quiche before freezing.
• Cover the unbaked quiche first with plastic wrap and then a layer of foil. Be sure to seal the edges firmly. Carefully place the quiche in the freezer.
• Preheat the oven to 400 degrees. Retrieve the frozen quiche from the freezer and do not thaw!
• Remove the foil and plastic wrap from the quiche and place it on a baking sheet. Wrap foil around the edges of the crust to prevent over browning or burning. Or you could use a 9-inch pie crust protector shield.
• Bake the frozen quiche for about 1 hour, or until the filling is set and the crust is golden brown.
• Preheat the oven to 350 degrees and bake for 45 minutes to 1 hour, or until the filling is set and the crust is golden brown.

MAKE-AHEAD SAUSAGE & POTATO QUICHE

Steps:

• Mix flour, cereal and salt in large bowl. Using a pastry blender or 2 knives, cut in 5 Tbsp. of the margarine until mixture forms fine crumbs. Gradually add 4 Tbsp. of the water, stirring until mixture forms ball. Add remaining 1 Tbsp. water, if necessary for ball to stick together.
• Roll pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake at 450°F for 7 minutes. Remove from oven. Reduce oven temperature to 375°F.
• Melt remaining 1 Tbsp. margarine in large skillet on medium heat. Add potatoes, green pepper, onion and sausage. Cook and stir 3 minutes or until onions are tender. Pour into pastry shell.
• Beat eggs, milk and thyme with wire whisk until well blended. Stir in cheese. Pour into pastry shell; stir gently until well blended.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean.

QUICHE

Steps:

• In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
• In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
• Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
• When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) 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. Garnish with parsley and pimiento if desired

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
• Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
• Press pie crust circles into the muffin tin cups.
• Bake for 10 minutes.
• Mix the ingredients for the broccoli cheddar.
• Mix the ingredients for the onion and pepper.
• Mix the ingredients for the tomato and goat cheese.
• Pour each filling over their own row of 4 crusts.
• Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
• After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
• Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
• Enjoy!

MAKE-AHEAD MINI QUICHES

Steps:

• Preheat oven to 400°F.
• Stir all ingredients together.
• Grease 12 cup muffin tin.
• Spoon batter into tin filling the cups.
• Bake 35-40 minutes.
• Any leftover vegetable would be good in this.

MAKE-AHEAD CHICKEN QUICHE

Steps:

• Pre-heat oven to 400.
• Mix chicken, bell pepper, onion and 1/3 the cheese together. Sprinkle into pie crust.
• Whisk eggs, milk,sour cream and salt and pepper together. Pour over the chicken mixture in the pie crust.
• Top with reserved cheese.
• Bake for 30 minutes on rimmed baking sheet.
• Reduce oven temperature to 350 for 20 minutes.
• Total cooking time 50 minutes.
• Let rest for 30 minutes before serving or refrigerate and reheat.
• Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.