Recipe Details
Community Favorite Quiche in a Bag (OAMC Once-A-Month Freezer Cooking)
Photo courtesy of iamafoodblog
Total Prep & Cook Time: 50 minutes
Servings: 6–8
Total Ingredients: 11
Ingredients
1 cup diced, fully cooked browned meat of your choice (bacon, ham, chicken, and sausage all work great)
¾ cup chopped vegetables (popular options include thawed frozen chopped spinach, broccoli, and diced green bell pepper)
1 cup shredded cheese
¼ cup finely diced onion
2 cups milk
4 large eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon Tabasco sauce (use 1 teaspoon for a spicier flavor)
½ cup whole wheat flour
2 teaspoons baking powder
Instructions
Prep & Freezing
Combine your cooked meat, vegetables, cheese, and onion in a bowl, then transfer the mixture to a labeled 1-gallon freezer-safe zip bag.
Use a mixer or blender to combine the milk, eggs, Tabasco sauce, salt, pepper, flour, and baking powder until fully smooth.
Pour the blended egg mixture into the bag with the meat and vegetable mix.
Seal the bag tightly (squeeze out excess air first) and freeze flat for later.
Bake & Serve
When you’re ready to eat, thaw the quiche mixture completely in the refrigerator.
Shake the bag well to remix everything, then pour the full contents into a greased deep-dish pie plate or quiche pan.
Bake at 350°F (175°C) for 35–45 minutes, until the top is lightly golden and the center is fully set.
Let cool for 5 minutes before slicing and serving.
Reader Testimonials
Hundreds of home cooks have tested this recipe, here’s what they’ve shared:
I’ve made this once a week for the past couple of weeks! I found adding 1 extra teaspoon of garlic makes a huge difference — I used cheddar instead of swiss, and the garlic added the extra depth of flavor I needed. I always use leftover meat from Sunday dinner (roast, fajitas, roast chicken, etc.). I mix up the egg mixture while I cook Sunday dinner, then just chop leftover meat after our meal and assemble the bag. Monday dinner is done before the week even starts! It’s not quite meatless Monday, but using leftovers makes it pretty close.
I love lazy, low-cleanup cooking, so I skip the freezer bag step entirely and barely dirty any dishes. First I toss chopped meat, cheese, and veggies straight into my quiche dish (kitchen shears make chopping super easy right in the pan). Then I beat eggs in a 4-cup measuring cup, add milk, mix, add flour, mix again, add baking powder, mix one last time. Pour the liquid over the solids, pop the pan in the oven, and toss the measuring cup, whisk, and shears straight into the dishwasher. Done.
This is a fabulous freezer meal recipe! It’s the perfect way to use up leftover holiday ham. Quick tip: when I use ham, I skip the extra added salt, since ham is already salty enough. Thanks for sharing this winner!
Loved it — easy, affordable, and so tasty. I made mine with spinach, bacon, and cheddar and it turned out perfect.
I do a monthly meal swap with my mom’s group, so I tested this on my family first, and we all loved it. We normally don’t even like quiche, and I realized it was always the store-bought pie crust we disliked. I’m so happy I found this crustless recipe that lets me use whatever I have on hand. I used canned chicken and leftover mixed veggies, and doubled the recipe for my big family in a 9x13 pan. My super picky husband and stepson went back for thirds! This is definitely what I’m making for my swap group this month.
16 additional reader reviews are available for this recipe.
Popular Custom Tweaks
I live alone, so I split the full batch of mixture into several small individual freezer bags. Now whenever I crave quiche, I just pull out one small bag to thaw and bake — it’s the perfect single serving.