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Freezer Ready Quiche
Ingredients:
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)
- In a large bowl combine all the ingredients and stir to combine.
- Pour into gallon sized freezer bag, remove as much air as possible and lay flat in your freezer.
Directions: (to thaw and cook)
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Shake bag gently to mix and pour into deep-dish pie crust.
- Bake at 350 degrees for 40-60 minutes or until lightly browned and center is well set.
- Cool for 5 minutes before serving.
- 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.