Happy Sunday.....I love all 'brunch' type foods. I hate going out for brunch. It's not decadent if I can't eat in my sweats or jammies! Quiche is in the oven, the house smells wonderful. His has all the red pepper flakes he wanted and mine has extra spinach......We'll be FIRE'd in 2 years, so this luxury won't just be for Sundays then!
Question for the cooks:
Our favourite quiches tend to be a variant of bacon, wilted spinach, caramelized onions, mushrooms, goat's cheese and black olives. Do you think that a base of bacon, spinach, onions, mushrooms would freeze okay in the pastry shell? If we did a batch of these, we could have a quick quiche more often. But I'm not sure how it would freeze, I'm afraid the pastry shell would get soggy. I guess we could try it and see, but I'd hate to waste the ingredients (and have a hungry bear no happy with his food)