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Home Cooking 29

Crustless quiche - two versions

c oliver | Dec 6, 201302:38 PM

We're having Christmas Eve brunch with our kids and their kids. I want to keep it as simple as possible so I made these two quiches, baked and froze. Here's the base recipe that I've been making forever.

The first one has some pork butt that we'd smoked recent along with fennel and a little onion and just a clove of garlic and cheddar cheese. The other is kale and mushroom, an even smaller amount of onion and a clove of garlic with gruyere. Did sneak a little 'sample' to make sure they are edible and they definitely are. Hey, it's family :)

When I made and froze this another time, I reheated covered at 300 for about 20 minutes and then uncovered at 350 for maybe 15 til hot. Honestly couldn't tell any difference from the freshly cooked an eaten.

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