This recipe is so simple to prepare, toss in a freezer bag, and freeze for a later date. My cookbook had two versions, a regular quiche in a pie crust or a low fat version without the crust. I did a combination of both recipes.
The only differences were a reduced amount of cheeses, egg substitute, and using sliced potatoes on the bottom of a pie pan instead of a pie crust.
This is the reduced fat version.
Tomato & Bacon Quiche
1/4 c. bacon, cooked & chopped (I used precooked bacon)
1/2 c. onion, chopped
1 c. tomatoes, diced
1 tsp. butter or margarine
1 c. lowfat cottage cheese
1 1/2 c. fat-free egg substitute (I used 3 eggs instead)
1/2 c. Swiss cheese, grated
1 Tbsp. flour
1/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
Saute onion in butter/margarine until soft. In a separate bowl or freezer container, mix remaining ingredients. Add onions and mix well. Freeze.
To prepare with pie crust: Thaw quiche mixture. Pour mixture into crust. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.
To prepare with potato crust: Thaw quiche mixture. Slice potatoes and place on the bottom and sides of greased 9-inch pie plate. Pour quiche over potatoes. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.