Freezer Ready Quiche

Kevin Orsinger |


1-gallon sized freezer bag

1 ½ lb. ham diced

4 oz baby spinach chopped

1 green bell pepper chopped

½ lb. carrots peeled and shredded (about 8 carrots)

½ yellow onion diced

16 oz 2% milk

4 large eggs beaten

¼ tsp pepper

¼ tsp garlic powder

¼ tsp salt (omit if you are watching salt intake)

½ cup all-purpose flour

2 tsps. baking powder

1 deep dish pie crust (not needed until day of cooking) (DO NOT FREEZE FILLING IN PIE CRUST)

Directions: (to freeze and cook later)

  1. In a large bowl combine all the ingredients and stir to combine.
  2. Pour into gallon sized freezer bag, remove as much air as possible and lay flat in your freezer.

Directions: (to thaw and cook)

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Shake bag gently to mix and pour into deep-dish pie crust.
  3. Bake at 350 degrees for 40-60 minutes or until lightly browned and center is well set.
  4. Cool for 5 minutes before serving.
  5. Skip the pie crust and bake in a deep-dish pie plate instead.  Simply grease the pie plate, pour the contents of the freezer bag, and bake at 350 degrees for 35-45 minutes until lightly browned and center is well set.