Wednesday, March 27, 2013

Freeze Ahead Quiche - Asparagus, Mushroom and Mozzarella

Asparagus, Mushroom and Mozzarella Freeze Ahead Quiche
Serves: 8

I decided it would be nice to provide a quick easy brunch menu for the bridal party and out of town guests for our wedding. I have been investigating various freezing methods and make ahead options for the quiches, so that we can transport them with us to the wedding location, frozen, and then pop them in the oven on Saturday morning.

Of all the research I've done the most sucessful way I've found to prepare a completed quiche ahead of time and still have a crispy crust after baking is the method I am sharing with you today.

Since we are expecting about 30 people to feed the day of the wedding for brunch I made five quiches, and seperate posts for the various fillings, the are:

Asparagus, Mushroom and Mozzarella
Ham Cheddar and Caramelized Onion
Bacon, Potato and Cheddar
Spinach, Feta and Artichoke
Cheddar Cheese (no post, this one is obvious)

Ingredients:

Quiche Base:
5 eggs
3/4 cup half and half
salt and pepper to taste
1 refrigerated pie crust

Fill Ingredients:
1 cup of diced asparagus spears
1 package of sliced button mushrooms
shredded mozzarella cheese
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon fresh grated nutmeg

Instructions:

Prepare your quiche base, using a stand mixer, I beat 5 whole eggs with 3/4 cup of half and half. I seasoned the mixture with salt and pepper, and depending on the filling I added the necessary spices.





To prepare the pie crust - I am using a refrigerator pie crust - set it out for 5 or so minutes to soften the dough so its easy to handle. 

We purchased disposable aluminum pie pans, with lids to make the quiches in. 



Once the pie is formed, place back into the fridge so that it stays cold while you assemble the fillings.

 Asparagus, Mushroom and Mozzarella  filling:

Cut about 1 cup of asparagus spears and reserve. 



In a medium saucepan, add 1 tablespoon butter and the package of mushrooms.

Sautee mushrooms until browned and delish, set aside to cool.


This quiche is having 1 teaspoon each onion powder and garlic powder, along with a 1/4 teaspoon each of ground mustard and fresh grated nutmeg added to the reserved egg mixture.


Now comes the secret to make ahead freezer quiches, something affectionately referred to as making a "Cheese Raincoat" to protect your pie crust from becoming soggy. Mix about 1 tablespoon of flour with a handful of the mozzarella cheese.


Then sprinkle mixture on the bottom of your prepared pie crust.


Top with your asparagus and mushroom mixture.


Then pour over your egg mixture and top with more shredded cheese.

Finally you are ready to freeze, I set these in the freezer until they were solid, and then took them out - covered in plastic wrap and foil and then I was able to stack them one on top of each other in the freezer.

To cook, we took them out of the freezer and put them into the fridge the night before. That morning we preheated the oven to 375 and baked until the filling was no longer jiggly, about 45mins. Be sure to watch your pie crust, if you think it may begin to burn then cover the edges with tin foil. They came out delicous and everyone scarfed them down immediately.

Freeze Ahead Quiche - Spinach, Feta and Artichoke


Spinach, Feta and Artichoke Freeze Ahead Quiche
Serves: 8

I decided it would be nice to provide a quick easy brunch menu for the bridal party and out of town guests for our wedding. I have been investigating various freezing methods and make ahead options for the quiches, so that we can transport them with us to the wedding location, frozen, and then pop them in the oven on Saturday morning.

Of all the research I've done the most sucessful way I've found to prepare a completed quiche ahead of time and still have a crispy crust after baking is the method I am sharing with you today.

Since we are expecting about 30 people to feed the day of the wedding for brunch I made five quiches, and seperate posts for the various fillings, the are:

Spinach, Feta and Artichoke
Ham Cheddar and Caramelized Onion
Bacon, Potato and Cheddar
Asparagus, Mushroom and Mozzarella
Cheddar Cheese (no post, this one is obvious)

Ingredients:

Quiche Base:
5 eggs
3/4 cup half and half
salt and pepper to taste
1 refrigerated pie crust

Fill Ingredients:
1 can of artichoke hearts in water  - completely drained and strained of water
1 package of frozen chopped spinach - completely drained and strained of water
1/2 a small package of crumbled feta cheese
shredded mozzarella cheese
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon italian seasoning

Instructions:

Prepare your quiche base, using a stand mixer, I beat 5 whole eggs with 3/4 cup of half and half. I seasoned the mixture with salt and pepper, and depending on the filling I added the necessary spices.


To prepare the pie crust - I am using a refrigerator pie crust - set it out for 5 or so minutes to soften the dough so its easy to handle. 


We purchased disposable aluminum pie pans, with lids to make the quiches in.



Once the pie is formed, place back into the fridge so that it stays cold while you assemble the fillings.
Spinach, Feta and Artichoke filling:

Take your thawed spinach and squeeze as much water as possible in a fine mesh strainer. 



Drain your artichokes as well. Then chop and drain again.


Taking a clean kitchen towel bundle your spinach and artichokes into and squeeze and much as physically possible to remove any last remaining water. Then lay out on clean dry towel for 30 minutes to ensure both are completely dry. Any excess water in these two ingredients will result in a watery quiche. 


This quiche is having 1 teaspoon each onion powder and garlic powder, along with a 1/4 teaspoon italian seasoning added to the reserved egg mixture.


Now comes the secret to make ahead freezer quiches, something affectionately referred to as making a "Cheese Raincoat" to protect your pie crust from becoming soggy. Mix about 1 tablespoon of flour with a handful of the mozzarella cheese.


Then sprinkle mixture on the bottom of your prepared pie crust.


Top with your feta, spinach and artichoke mixture.
Then pour over your egg mixture and top.


Finally you are ready to freeze, I set these in the freezer until they were solid, and then took them out - covered in plastic wrap and foil and then I was able to stack them one on top of each other in the freezer.

To cook, we took them out of the freezer and put them into the fridge the night before. That morning we preheated the oven to 375 and baked until the filling was no longer jiggly, about 45mins. Be sure to watch your pie crust, if you think it may begin to burn then cover the edges with tin foil. They came out delicous and everyone scarfed them down immediately.



Freeze Ahead Quiche - Ham Cheddar and Caramelized Onion

Ham, Cheddar and Caramelized Onion Freeze Ahead Quiche
Serves: 8

I decided it would be nice to provide a quick easy brunch menu for the bridal party and out of town guests for our wedding. I have been investigating various freezing methods and make ahead options for the quiches, so that we can transport them with us to the wedding location, frozen, and then pop them in the oven on Saturday morning.

Of all the research I've done the most sucessful way I've found to prepare a completed quiche ahead of time and still have a crispy crust after baking is the method I am sharing with you today.

Since we are expecting about 30 people to feed the day of the wedding for brunch I made five quiches, and seperate posts for the various fillings, the are:

Ham Cheddar and Caramelized Onion
Bacon, Potato and Cheddar
Asparagus, Mushroom and Mozzarella
Spinach, Feta and Artichoke
Cheddar Cheese (no post, this one is obvious)

Ingredients:

Quiche Base:
5 eggs
3/4 cup half and half
salt and pepper to taste
1 refrigerated pie crust

Fill Ingredients:
2 medium onions
pinch of brown sugar
honey ham
shredded cheddar cheese
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground mustard

Instructions:

Prepare your quiche base, using a stand mixer, I beat 5 whole eggs with 3/4 cup of half and half. I seasoned the mixture with salt and pepper, and depending on the filling I added the necessary spices.




To prepare the pie crust - I am using a refrigerator pie crust - set it out for 5 or so minutes to soften the dough so its easy to handle. 

We purchased disposable aluminum pie pans, with lids to make the quiches in. 


Once the pie is formed, place back into the fridge so that it stays cold while you assemble the fillings.
Ham, Cheddar and Caramelized Onion filling:
Start with your two medium onions and slice thinly.



Place in a large skillet with 2-4 tablespoons melted butter.


After cooking for about 10 minutes on medium high heat - so as not to burn - add a good pinch of salt and brown sugar.


Let cook for another 20-30 minutes until your onions are caramelized, beautiful and fantastic. Let them cool and set aside with your diced ham.



This quiche is having 1 teaspoon each onion powder and garlic powder, along with a 1/4 teaspoon of ground mustard added to the reserved egg mixture.


Now comes the secret to make ahead freezer quiches, something affectionately referred to as making a "Cheese Raincoat" to protect your pie crust from becoming soggy. Mix about 1 tablespoon of flour with a handful of the cheddar cheese.


Then sprinkle mixture on the bottom of your prepared pie crust.


Top with your caramelized onion and diced ham mixture.


Then pour over your egg mixture and top with more shredded cheese.

Finally you are ready to freeze, I set these in the freezer until they were solid, and then took them out - covered in plastic wrap and foil and then I was able to stack them one on top of each other in the freezer.

To cook, we took them out of the freezer and put them into the fridge the night before. That morning we preheated the oven to 375 and baked until the filling was no longer jiggly, about 45mins. Be sure to watch your pie crust, if you think it may begin to burn then cover the edges with tin foil. They came out delicous and everyone scarfed them down immediately.




Freeze ahead quiche - Bacon, Potato and Cheddar

Bacon, Potato and Cheddar
Serves: 8

I decided it would be nice to provide a quick easy brunch menu for the bridal party and out of town guests for our wedding. I have been investigating various freezing methods and make ahead options for the quiches, so that we can transport them with us to the wedding location, frozen, and then pop them in the oven on Saturday morning.

Of all the research I've done the most sucessful way I've found to prepare a completed quiche ahead of time and still have a crispy crust after baking is the method I am sharing with you today.

Since we are expecting about 30 people to feed the day of the wedding for brunch I made five quiches, and seperate posts for the various fillings, they are:

Bacon, Potato and Cheddar
Ham Cheddar and Caramelized Onion
Asparagus, Mushroom and Mozzarella
Spinach, Feta and Artichoke
Cheddar Cheese (no post, this one is obvious)

Ingredients:

Quiche Base:
5 eggs
3/4 cup half and half
salt and pepper to taste
1 refrigerated pie crust

Fill Ingredients:
3 slices thick cut bacon
1 medium russet potato
shredded cheddar cheese
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon chipotle chili powder


Instructions:

Prepare your quiche base, using a stand mixer, I beat 5 whole eggs with 3/4 cup of half and half. I seasoned the mixture with salt and pepper, and depending on the filling I added the necessary spices.

To prepare the pie crust - I am using a refrigerator pie crust - set it out for 5 or so minutes to soften the dough so its easy to handle. 


We purchased disposable aluminum pie pans, with lids to make the quiches in. 


Once the pie is formed, place back into the fridge so that it stays cold while you assemble the fillings.


Bacon, Potato and Cheddar Filling:

Preheat your oven to 350 degrees.
Place your bacon on a sheet pan and cook in the oven for 20 minutes, turning once. 


Cook until slightly crispier than you would normally eat, since it will later be baked in egg.


Next, par-cook your russet potato in the microwave for 5-7 minutes, until a fork slides in easily. 


Let cool and then chop into small half moons.


This quiche is having 1 teaspoon each onion powder, garlic powder and paprika, along with a 1/4 teaspoon of chipotle chile powder added to the reserved egg mixture.


Now comes the secret to make ahead freezer quiches, something affectionately referred to as making a "Cheese Raincoat" to protect your pie crust from becoming soggy. Mix about 1 tablespoon of flour with a handful of the cheddar cheese.


Then sprinkle mixture on the bottom of your prepared pie crust.


Then top with your fillings, pour your egg mixture over, and then top with more cheddar cheese.

Finally you are ready to freeze, I set these in the freezer until they were solid, and then took them out - covered in plastic wrap and foil and then I was able to stack them one on top of each other in the freezer.

To cook, we took them out of the freezer and put them into the fridge the night before. That morning we preheated the oven to 375 and baked until the filling was no longer jiggly, about 45mins. Be sure to watch your pie crust, if you think it may begin to burn then cover the edges with tin foil. They came out delicous and everyone scarfed them down immediately.