quiche question

Can anyone tell me the proper method of freezing a quiche, specifically, whether to fully cook the quiche before it is frozen or whether to not cook it/par-bake it, whether to defrost the quiche before reheating/finishing the cooking or whether to cook it frozen, and approximately how long is necessary to finish cooking/heating this thawed/frozen quiche? Hope that question made a bit of sense. Thanks in advance for your help.