Smyth O.
Every other weekend, I make one or 2 quiches (quiche?). Instead of crust, I use thinly sliced potatoes. For the filling, I use the traditional eggs and cheeses, but then I add some ground flaxseed. I also change up my flavors, sometimes its ham and tomatoes, sometimes spinach. When I have access zucchini, I’ll use that instead.
After it’s cooked and cooled, I portion it out and freeze it. Usually I put it in Rubbermaid Tupperware but I imagine it could be wrapped on cellophane before freezing.
