Friday, May 22, 2009

Cook in Bulk - saves time

When you are making a casserole or something that will freeze well, why not make extras? I experimented with quiche and it worked out great. Just mix the filling separately to make sure you have balanced out your ingredients in each quiche. Prepare your own pie-crust, or buy prepared crust.
Sorry, I forgot to take an 'after' picture.
Eat one today and cover the others with foil and freeze. Later, defrost in your fridge for 24 hours and then stick in your oven or toaster oven (~325) until warm. Or slice into individual portions, wrap separately, and pull them out for lunch. Just unwrap and reheat in your microwave!
My Quiche recipe here
Also try lasagna, chicken pot-pie (freeze filling only)

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