Mmmm...Quiche!

This week I made 3 quiches and tucked two of them into the freezer. Did you know that you can do that? Quiches can be cooked fully, cooled and then put into the freezer for later use. I suggest double wrapping in tinfoil and labeling. Voila! You will be ready for unexpected company.

You can put just about anything into a quiche: sun dried tomatoes, feta cheese, peppers, mushrooms, onions, ham, chicken, spinach, cheddar cheese, etc. You can get creative as you like or you can simply use the ingredients you have on hand.

You can either make your own pastry or use frozen pie shells.
I used ingredients I had: peas, onions, and mushrooms (for starters). I sauteed the mushrooms and onions before layering the vegetables into the unbaked pie shells.

I added bacon and cheese (cheddar and mozzarella) and seasoned the quiches with salt and pepper

For each quiche I mixed 4 eggs, 1/2 cup 1% milk and 1/2 cup half and half cream, which I poured into the quiche shell. From there I baked them in a preheated oven at 375 degrees F. for 40-45 minutes, until a knife inserted in the middle came out clean.

Let cool on rack for 10 minutes.

Make ahead: Refrigerate until cold. Cover and refrigerate for up to 1 day or freeze for up to 2 weeks. Thaw in fridge; reheat in 350 degree F. oven for about 20 minutes.

You can use this same technique with mini tart shells, something I do every year for our annual Christmas Open House.