Make ahead freezer quiche is a delicious way to preserve your farm fresh eggs and summer veggies! It’s easy to make and even easier to bake up for a quick and tasty meal!
There comes a time in every chicken keepers life when egg overwhelm becomes a very real thing. If you have a dozen or more chickens, you know what I’m talking about! Eggs are piling up on the counter, your fridge is full and the chickens just keep laying!
It’s great! And all those eggs are a serious benefit! But at a certain point, you start to wonder:
What on earth am I going to do with all these eggs?!
`Answer: Make Ahead Freezer Quiche!
Last year, in the peak of egg laying season, I was desperately looking for something to do with all my eggs. I wanted to find a way to preserve them so that we could have egg-based meals during the fall and early winter when our hens decrease or stop laying all together due to the shortened daylight hours.
Purely for experimental reasons, I whipped up a large batch of eggs, added some chopped veggies from the garden and some seasoning. I dumped it all in a Mason jar and popped it in the freezer to save it for a winter meal!
I had no idea if the freezer quiche would cook up well or not. But, since I was in charge of bringing quiche for Christmas brunch, I crossed my fingers, dumped it into a pie pan and popped it in the oven! As it cooked, I prayed that I wasn’t about to feed my whole family a rubbery egg cake. Either way, it was a risk I was willing to take!
Luckily for everyone at Christmas brunch, it turned out amazing! It was fresh and packed all the flavors of summer! It was a perfect tasty & easy meal for a cold winter morning!
This summer, when we had plenty of eggs and garden veggies, I decided to make four batches of make ahead freezer quiche! These quiches are as fast and easy to whip up as they are to cook! I can’t wait to pull them out this winter for a warm, flavorful breakfast!
*Important note before we get to the recipe: I’m not a food blogger so bare with me. I can cook but I don’t measure! I’m impatient and it takes too long! ? So feel free to change and add to the recipe based on what you have available! Also, further proof I’m not a food blogger: I’m totally using a knife to serve the quiche in that earlier picture… cause spatulas are for sissies who didn’t forget to run the dishwasher the night before!
*Also Important to Note: You can totally freeze in Mason jars! I do it all the time! It’s just important to leave extra headspace. Once I have the food in the jars, I cool them overnight in the fridge before putting them in the freezer so the temperature change isn’t as extreme. Once it’s time to thaw, I put it in fridge for a day or two so that it thaws slowly. Voila! Is there anything that Mason jars can’t do?!
Now, on to the recipe!
Make Ahead Freezer Quiche:
- 8 eggs
- 1 cup of stir-in ingredients*
- 1/2 cup milk
- 1/4 cup flour
- 2 tsp oil
- 1/2 tsp salt
- 1/2 tsp garlic powder (make your own!)
- 1/8 tsp pepper
- Cheese – optional, for topping at time of serving
- Quart jar or other freezer safe container
*Stir-In Ingredients (Get creative here!):
- Veggies, chopped: zucchini, tomatoes, carrots, onion, mushrooms, broccoli, spinach and more
- Cooked & chopped meat: ham, bacon, prosciutto, crab, shrimp
- Fresh herbs: garlic, basil, parsley, cilantro
- Other dried seasonings as desired (paprika, chili powder, etc.)
To Prepare Quiche Mixture:
Crack eggs into large bowl and whisk until fluffy.
Whisk milk and oil into egg mixture.
Add flour, salt, pepper, and any other dried seasonings. Whisk until smooth.
Stir veggies, meats and other stir-in ingredients into egg mixture.
To Prepare for Freezing:
Pour mixture into mason jar or freezer safe container.
Cool completely (overnight) in fridge and then transfer to freezer.
Remove from freezer and thaw quiche mixture in fridge, about 1-2 days.
Once thawed, pour mix into bowl and whisk slightly to remix ingredients that may have separated during freezing process.
Grease or butter pie pan. Pour mix into pie pan.
Bake at 350F for about 20-25 minutes, until golden brown.
Remove from oven and top with cheese, if desired. Broil on low, about 5 minutes, to melt cheese.
Yields: 1 quart frozen mix, enough for 1 quiche.
Friday 18th of September 2020
I have the same issue with an excess of summer eggs and a shortage of winter eggs. I freeze my eggs in a plain, silicone soap mold (never used for soap), one egg per cavity. Once frozen, I pop them out and put them in quart freezer bags. I then put a few of the quart bags with eggs into a gallon bag to ward off freezer damage. (If you have a vacuum sealer, arrange the frozen eggs as flat as possible in the bag and vacuum seal them in quantities you use often.)
Monday 21st of September 2020
Oh I love this idea too! I will need to try that as well. You can never have too many great food preservation tricks up your sleeve! Thank you for sharing this one with us!