Can impossible pie be frozen

I would switch to a cheddar cheese. Keep the salt and pepper. Or, add a pinch of nutmeg. Let me know how it turns out! Have you cooked the quiche and then frozen it? How does it turn out? Suggestions for reheating to eat?

Thanks, glad to find your site. Sorry, I just read your comment about freezing to reheat However I would be using a conventional oven, not microwave. You can absolutely reheat in a regular oven or toaster oven. I'm not exactly sure how long it will take so keep an eye on it.

Cover with aluminum foil to prevent the top from burning. Try cooking for about 15 minutes in a F oven. Thanks for reading! This crustless quiche is such a great way to use up leftover holiday ham! I love anything I can make ahead and freeze for later. Definitely adding this to my list of must tries! I really to make this for my mom who's recovering from surgery but I have a few questions: 1 If you use bacon, do you cook it first and then add to the Ziploc mixture?

Freeze it cooked if you want the convenience of heating slices up in the microwave. Hope this helps and wishing a speedy recovery. It looks delicious! A flan baked in a pastry crust only takes about 30 mins It can vary based upon your oven. However, it does take about an hour.

You may need to tent with foil near the end though. Other than that I followed the recipe exactly and it was delicious. Love the quiche so quick and easy, also like your tips for freezing and substitute ingredients. I want to make this as Mini crustless Quiches, for 30 people, I want to prepare it ahead of time and freeze it. I have a question first. How many eggs should I use? To scale it up to 4 quiches which result in 72 mini quiches it would take 20 eggs! I hope that helps.

Let me know if you need more information though. Good luck. Your email address will not be published. Facebook Instagram Pinterest Twitter. Jump to Recipe. Crustless Quiche to Make Ahead and Freeze. Course: Breakfast. I do a lot of tasting, always with a clean spoon each time. The peaches will give up some juice, which I drain off into a bowl.

I then add the Clear-Jel to this juice using a wisk- it can take a minute to get the juice and the Clear-Jel mixed well enough. I do the same as 1, but I add only the suger to the sliced peaches and let them sit for about 10 minutes. Then I drain the juices off. I wisk the clear-jel well into the juices until mixed. I put the juices into a saucepan large enough to later hold the peaches , and heat the juice on medium high stirring all the time until it just comes to a gentle boil.

Then I add the lemon juice and simmer for about a minute, stirring constantly. Then I lower the heat to medium, add the peaches and simmer gently, always gently stirring, for about a minute or 2.

The benefit is that I can see how thick the filling is before freezing and like Ken said- if it's too thin you can make a slurry out of a small amount of water and more Clear-Jel, add to the peaches when they are still being heated, cook another minute or so and correct the thickness too thick when cooler, like Ken said I just add some water.

This summer I froze 2 unbaked peach pies, made 2 gallon bags of peach pie filling for another 2 pies and froze another 5 gallon and 4 Qt bags of plain peach slices treated with ascorbic and packed with a light sugar syrup that I use for peach crisp or cobbler, eating as is etc. Lastly I froze 3 QT size bags, treated with ascorbic but no sugar, each holds 2 cups sliced peaches that I will use to make no-sugar jam for my diabetic mother in law, in my breadmaker.

Each 2 cups makes 2 half pints of jam. I have found that using 1 TBS Clear-Jel mixed in with the water, then the peaches in the breadmaker jam thickens the jam perfectly, much better than the full box of pectin the breadmaker suggested. I also mix in a tiny amount of Splenda at any point in the process if it's not sweet enough. It was next to the Clear-Jel. No other directions on either. I'm getting confused with all the types that are out there. But I've seen online canned pie fillings that call only for Instant.

I believe Clear-Jel A is now the 'regular' Clear-Jel used in the pie fillings in the site link above. But what the heck is Therm-Flo? Is it the freezer Flo Ken refers to above? How is it used that is different than the 'regular' And what do you use the instant for? I have some of that too but don't know in what or how to use it either. Oh well I've had soupy peach pies and dry peach pies and many perfect ones. We have loved each one regardless, hot out of the oven on a winter day, on a plate with a fork or in a bowl with cream and a spoon.

It's all so good and worth the effort. Best of luck to you, Rebecca. I have made this one, and I can say it is pretty darn good. Coconut pie that makes its own crust. Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered deep dish inch pie pan. Bake at for minutes. When done, the crust will be on the bottom.

Yep you can freeze boston cream pie And you can freeze whipping cream. It won't whip as high when thawed How about caramel sauce? That will keep a while in your refrig It's OMG good!

Or Ann T;s scones,,,,also will freeze when baked Thanks to you both! That--freezing first--just didn't occur to me and I knew I had to be missing something. I was mostly concerned with the sticky, wanting to keep the pie in the pie. I have a long term freezer rarely opened which it'll go into once frozen, and I think I can put it safely on top of soup containers and not have the lattice broken.

The fig and date pie has a nice, solid top crust. Much easier to handle. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. I read all reviews before I decided to make this. It was simple, quick you just stick everything in a blender , and really good. I added 14 oz. I baked it an hour. The only reason I can think of for any negative review of this recipe is people making the wrong recipe.

If you want to invest a mere several minutes prep time, you should make this - it's excellent for what it is! I noticed one reviewer said it "doesn't make its own crust. But if you're cool with a "crust" a. The only thing I would add next time is a little salt, I think it will accent the flavor.

Hope this is helpful to someone. Most helpful critical review brownidgirl Rating: 2 stars. Definetley reduce the amount of eggs. It tasted too egg-y like a coconut omlet and like other posters said the "crust" tasted rubbery. I don't know if I would make it again but I would reduce the amount of eggs increase the coconut and use a shortbread crust. Read More. Reviews: Most Helpful.

I was craving coconut pie and had all the ingredients but did want to go through the time of making the crust. This hit the spot!

I also made some suggested changes using more coconut and sprinkling some on top before baking, using 3 eggs instead of 4 and using coconut extract instead of vanilla. I also used butter instead of margarine.

It was scrumptious warm while the top was crunchy and toasty! I've been making a recipe similar to this one from an Amish cookbook for about 30 yrs. I was happy to find it here since it is our favorite coconut pie recipe and that page has fallen out of the cookbook.

Much better than the ones with baking mix. We prefer it without the nutmeg and I always sneak in an extra half cup of coconut. I've been baking this pie for 35 years.