Here is my current favorite. I love the tang of the feta with the sweetness of the roasted red pepper. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled (5.3 oz) 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

It will work as described. Adding an egg to your thawed potato, dry, then pre-baked. As long as you give it a good press at the joint where the pan parts connect. I use my high sided tart pan that way. The two part pan where the disk just sits into the bottom without the spring pressure and it works. I have had a short lived leak if the egg filling reaches too high and above the potato crust. My high sided pan is only about 3 inches. Short lived meaning that it quickly sealed after the leak, since the pre-baked crust and pan were hot. It was just a small blob inch leak. Only happened once. Do plan on pressing potato up the sides as well. I always, with anything that could leak, place it on a small sheet pan with foil, or something on the next rack under. Freezing? I think that depends on the ingredients. Mine are pretty dense with veggies and don't care much for how they freeze and re-heat. Shallow egg tarts and small ones do much better for some reason. Crust to filling ratio is closer. A more dense tart, higher than 2-3 inches wants to separate a bit when re-heated. Really just depends on the filling ingredients. If i wanted to do such a thing for an event for a crowd, i would have to test it first. And take good notes on timing and temp and method. Baked it covered just shy of being done, cool and freeze. Not allowing much top browning at all the first cooking. Maybe adding something fresh to the top like finely grated parm, halved cherry tomatoes and a bit of chopped parsley the second baking...

Don't know....never tried it. But I would think the crust would be exceedingly soggy, par baked or not. A quiche is so quick and easy once you have made the crust, I can't see any reason to freeze one other than if you have some leftover. If I need to have "plan ahead quiche" I either make and freeze the unbaked crust in round discs, grate the cheese, fry the bacon, chop the onion par cook the veggies and put it all together, mix up the egg and milk/cream pour it in and pop it into the oven. When we had 2 kids in college I would take quiche for a tail gate for an 11 AM game at a site 1 3/4 hours away. The crusts were pre baked, the cheese grated, the onions chopped the milk and cream mixed up and seasoned....and in my sleepy 6 AM state I could make them up, pop them into the oven and by the time I had taken a shower and put on my Hawk colors, they were ready to pack into styrofoam coolers....and those that didn't get eaten pre-game were still steaming hot post game. If you need to freeze a meal, there are better things to freeze than quiche. Linda C

Thank you so much for the ideas and support! It turns out she has two dorm-sized fridge/freezers (one has her TV on top and I didn't notice it, lol) so she has more storage space than I'd thought. She lives nearby so DH sees her often (stops on his way home from work) but is more than willing to stop by on his way to work with food at least once a week. So far I'm using Rubbermaid-type freezer containers, the same I've always sent home leftovers in, as she has her own dishes. DH's car just had some $$$ repairs so there's no money for buying separate dishes right now - DH says the food's more important than the presentation, and his mom is very practical. So far I've got 2 containers of pasta with beefed-up marinara, 2 meals of brisket with homemade baked beans and new potatoes and 2 bowls of from-scratch, from-fresh chicken soup. It's a start. I don't think the budget would allow it (gonna be a tight holiday season) but do you think she could possibly work a bread machine? I've never used one so have no idea how difficult they are to use. If she could operate it, I may suggest it to my SIL. I'm thinking a small electric skillet and/or a small toaster/convection oven might be useful, if she has the space (and if they would be permitted).