Bacon Mushroom Make Ahead Quiche (Dairy-Free)

Bacon mushroom make ahead quiche is easy to prep ahead and freeze for an easy brunch or lunch. Tips on how to reheat frozen quiche, and how to serve it as a meal prep lunch.

My post on Freezer Meal Prep Lunches has got me thinking a lot about the types of food that freeze well...and quiche popped right into the front of my mind.

I do have this Zucchini Ricotta Quiche Recipe on the blog, but...let's just say it's not exactly light. Also? I have been avoiding dairy lately since the babe is sensitive.

So I set out to create a dairy-free, healthified make ahead quiche that could be frozen. Because actually, this make ahead quiche recipe is perfect for any meal of the day; breakfast, brunch, lunch OR dinner!

Make ahead quiche

Now, let me be the first to tell you that this is a little bit more effort than a typical Denise meal prep recipe. You are going to need some pastry (I used store-bought as a short cut), you need to cook your filling, and then you need to put it all together and bake for 40-50 minutes.

Your options for making quiche ahead:

• Freeze the whole quiche (baked), or in individual portions
• Portion it out as a meal prep lunch and enjoy through the week (stored in the fridge)

I highly recommend prepping two or three quiches at a time, since they are so easy to freeze and reheat, and it's barely any extra effort when you are already prepping one.

How to reheat frozen quiche

Since I prepped my quiche in glass pie plates, I allowed my quiche to thaw completely before reheating (I don't want any exploding pie plates in my oven!). If you are using foil pie plates, you can put it straight into the oven without thawing!

• to reheat a frozen quiche (foil or metal pie plates only): cover with foil and bake at 350°F until completely heated through (30 min - 1 hour; timing will depend on the size of your quiche)
• to reheat a thawed quiche (recommended for glass plates): bake at 350°F for 30 minutes or until heated through

This make ahead quiche recipe also happens to be dairy free! I used a lard-based pie crust, swapped dairy milk for almond milk, and just left out the cheese.

I had pretty low hopes for this dairy-free quiche...because CHEESE...but I was completely blown away that I didn't miss the cheese one bit! The turkey bacon adds a ton of flavor to the quiche!

We enjoyed this make ahead quiche as a meal prep lunch for several days. You can either enjoy it cold or heat it up slightly, it's delicious either way!

Tips for the BEST quiche:

• I used a standard 9 inch pie plate for my quiche recipe, cooled it completely, and covered it first with plastic wrap, then with foil. Make sure to label with the date and re-heating instructions.
• How cool are these 3 compartment glass meal prep containers? They are great for bento-style lunches!
• Looking for more freezer friendly meal prep lunches? Check out this Meal Prep Vegetarian Fried Rice Recipe and these Freezer Cauliflower Rice Black Bean Burritos

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Bacon mushroom make ahead quiche

5 from 2 votes

Prep Time: 25 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 25 minutes mins

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Bacon mushroom make ahead quiche is easy to prep ahead and freeze for an easy brunch or lunch. Tips on how to reheat frozen quiche, and how to serve it as a meal prep lunch.

8

Ingredients

• ▢ 1 pie crust
• ▢ 5 slices turkey bacon
• ▢ 1 leek chopped
• ▢ 8 oz cremini mushrooms sliced
• ▢ 6 eggs
• ▢ 1 cup unsweetened almond milk regular is fine
• ▢ ⅛ teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions 

• Heat oven to 450°F. Pre-bake 9" pie crust until lightly golden, 10-12 minutes.
• Cook turkey bacon. Cool and chop into small pieces.
• Add olive oil to the pan and heat over medium heat. Add the leeks and mushrooms, and cook for 5-8 minutes, until soft and cooked through.
• In a large measuring glass or bowl, beat together the eggs and milk. Add the salt, pepper, turkey bacon, leeks and mushrooms.
• When pie crust is done, reduce oven heat to 350°F.
• Pour egg mixture into the pre-baked pie crust and bake for 40-50 minutes, until middle is cooked through (it won't jiggle and inserting a knife into the middle shouldn't leak any liquid).

To Freeze:

• Allow baked quiche to cool completely.
• Cover with plastic wrap, and then aluminum foil. Label with the name, date, and re-heating instructions using a sharpie.
• Freeze for up to 3 months.

To reheat thawed quiche:

• Thaw completely.
• Heat in a 350°F oven for 30 minutes, until heated through.
• To reheat from frozen (note: if you used a glass pie dish, thaw completely before placing in the oven)
• Place frozen quiche (covered with foil) in a 350°F oven for 30 minutes-1 hour (depending on the size of your quiche), until heated through.

Nutrition Information

Serving: 1/8 of quiche, Calories: 179kcal, Carbohydrates: 15g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 146mg, Sodium: 915mg, Fiber: 1g, Sugar: 8g

Author: Denise Bustard

Course: Main Course

Cuisine: French

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