Stock the Freezer Saturday - Quiche Lorraine

It's Stock the Freezer Saturday, and time to make a meal to freeze for those crazy December days when dinner just might be the straw that breaks the camel's back.

I'm laughing because I'm writing this post listening to Pam at Hip to Be a Square.  What is she talking about?  Quiche!

My family, like Pam's, all love quiche for dinner.  It's comfort food on a rainy, chilly night and pretty easy to throw together.  What's even easier?  Moving it from the freezer to the fridge in the morning (to thaw) and then finishing off the baking process while you toss a salad.

As Pam says, you can put just about anything into a quiche, but our hands down favorite is Quiche Lorraine.

• 8 slices bacon cut into 1/2" pieces
• 1/4 C chopped onion (the recipe calls for green, but I like sweet onions better)
• 2 C shredded Swiss cheese, divided
• 6 eggs, beaten
• 1 C heavy whipping cream
• 1/2 tsp salt
• dash of red pepper and white pepper
• ground nutmeg
• 9" pie crust (I buy pre-made)

1. Line a 9" quiche pan with pie crust.  Poke holes in bottom and side with a fork.  Bake at 400 for 3 minutes, gently poke again, and return to oven for an additional 5 minutes OR follow instructions for pre-baking on the package.
2. Saute bacon and onion in a skillet until brown; drain well and spread evenly in your baked pie shell.
3. Top with 1 C of cheese.
4. Combine eggs, cream, salt, pepper, and 1/8 tsp nutmeg.  Pour into pastry shell and top with remaining cheese.
5. Sprinkle with nutmeg and bake at 350 for 35 minutes or until set.  Let stand 10 minutes before serving.
6. If you want to freeze the quiche, bake at 350 for 20 minutes instead, or just until slightly set.  Cool and wrap well before freezing.  To reheat, thaw completely and bake at 350 for another 20 minutes or until golden brown on top.

My pictures of this didn't come out, and now the boys have already eaten most of the second quiche that I made to freeze!  

Please share your freezer meals and link up!




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