Four Weeks To Fill Your Freezer-- Crustless Spinach Quiche

I was excited to see that this month's challenge on Money Saving Mom is freezer cooking. Every weekday for the next 4 weeks, Crystal will be making at least one food item for her freezer and she's inviting us to join her!

Well, I don't know if I'll be able to do something every. single. day. but I'm going to try to participate at least 3 days every week if I can. We are planning to move sometime in June, Lord willing, and I was wanting to stock up my freezer to help us eat well and more inexpensively throughout this busy time.

My hope is that as the moving boxes fill up, so will the freezer!

I discovered that I had all the ingredients to make a Crustless Spinach Quiche so that's what I did today.  I made two--one for eating this week and one to freeze for later. This makes a terrific breakfast, lunch or light dinner!

My recipe is here. Today I used frozen spinach (thawed and squeezed dry), a little bacon, chopped onion, and a combination of cheddar and feta cheeses. And of course, eggs, milk, salt and pepper.

To freeze crustless quiches: Mix up and bake following recipe instructions. Let cool. Wrap well--I like to double wrap with plastic wrap and then cover with foil. Using a Sharpie marker, label the foil with what it is, the date and how to prepare for serving. Freeze.

To serve: Remove from freezer and let thaw in fridge overnight. Be sure to remove plastic wrap before heating! Cover with foil and heat at 350 degrees for around 30 minutes or until heated through. Can also be thawed and then each slice heated individually in microwave, if desired. Or once thawed, quiche can be served cold!

What foods do you like to freeze?

**For more freezer cooking inspiration, visit Money Saving Mom!