I make pie shells and freeze them so I have them on hand to quickly make quiche for breakfast, brunch or even dinner sometimes. Sauté an onion with pancetta, red pepper and thyme and make the custard with eggs and half and half. You can use any vegetables you like, switch out the pancetta for bacon or prosciutto (or keep it vegetarian), and use any cheese you have on hand like Gruyere, cheddar, goat cheese or Parmesan. Add the custard mixture to the vegetables in the pie shell and bake until golden brown. You can serve it hot or room temperature and you can even completely cool the quiche and freeze it for another day. To rewarm it, thaw it in the refrigerator overnight and put in a 350° oven for 15 minutes. Click here for the recipe….