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September Stockpile: Individual Quiche

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This entry is part 4 of 17 in the series September Stockpile

It took a while to get to the point where I could do my freezer cooking today.  I had to run to the grocery store after putting G down for the night and then get to the kitchen to work on stocking up that freezer!  Thankfully the recipe I had planned for today ended up being VERY easy to put together.  For today, we are making a breakfast/lunch/dinner item for the freezer: Individual Quiches.

Individual Quiche - September StockpileThis recipe is adapted from Taste of Home’s Freezer Cooking magazine I mentioned yesterday.  The original recipe is very small, so I tripled it.  Here is what I did:

Individual Quiche

Ingredients:

individual quich prep

  • 6 slices white bread, cubed
  • 1 and 1/2 c. fully cooked ham, diced
  • 1 and 1/2 c. fresh mushrooms, chopped
  • 1 small onion, chopped
  • 18 eggs
  • 1 and 1/2 c. 2% milk
  • 3 Tbsp. prepared mustard
  • 1 and 1/2 c. cheddar cheese, shredded
  • Other ingredients you could include in these quiches: fresh broccoli, bell pepper, ground breakfast sausage.

Procedure:

individual quiche 1

  1. Preheat oven to 350 F.  Grease 12 small ramekins with cooking spray. Place ramekins on large baking sheets.
  2. Divide bread cubes evenly into each of the ramekins.  Layer with ham, mushrooms, and onion.
  3. In a bowl with a pour spout, beat together eggs, milk, and mustard; pour evenly into each ramekin.  Sprinkle with cheese.
  4. Bake uncovered for 25 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.

individual quich

To freeze: Let cool to room temperature.  Run a knife around the edge of each ramekin and place in freezer to flash freeze.  Once the quiches are frozen, remove them from the ramekins and place into freezer storage bags.

To use from frozen: Place on an ungreased baking sheet and bake uncovered at 350 F for 30-35 minutes.  OR  place on a microwave-safe plate and microwave at 50% power for 4-6 minutes or until heated through.

Freezer tip of the Day:  When you have all the ingredients for a small recipe, consider doubling or tripling the recipe and then stocking your freezer with the extra.  You will have easy and quick go to items stocked up, without much extra work.

Series Navigation<< September Stockpile: Roasted Tomato SoupSeptember Stockpile: Chicken Tetrazzini >>

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1 Comment

  • Reply Stacie K. September 5, 2012 at 11:39 PM

    Those look delish!

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