Doing a Brunch on Christmas, and I have never made quiche before, so I have several questions. Can I make it ahead and freeze? If so, how to re-heat. Can I make a large one in a 13 x 9 baking dish, or am I better off to make two in pie plates? Does anyone have a basic recipe/proportions that I can then add different ingredients? I don't like it too loose and eggy. Thank you for any suggestions
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