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Owner: Class 5 Carvings
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Planning on premaking quiche for a trip were headed out on next week and want to do the seal-a-meal route so its easy with little to no clean up, hate morning dishes, but never done quiche. Anyone have any tips?

My plan is to make about 7-8, we have a big crew, bake them and then freeze them. Put each one in its own seal-meal bag then just dump them all into a huge stock pot were bringing, boil for like 20 minutes and serve. Anything I'm missing here or is it just that simple?
 

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Works great, just may want to go a bit more than 20 minutes. Be careful not to suck too much air out of the quiche as you'll lose the fluffy part. And don't forget to put plenty of bacon in the quiches!
 

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Yes, it is that easy. I do a two step freeze process. I bag it and do an initial quick freeze, just enough to reduce fluids so it makes a dry seal, and then after it's sealed, do a hard freeze. I also only do pre-cooked anymore. Kings/safeway/etc. are now loaded with nice pre-cooked heat and serve stuff. Costco has very nice quiche, but you will need to pre-bake. I also like their tamales, though tamales seem to get really frozen, and take a while to thaw. If you put some bulky stuff like carrots in, you can seal salads without smuuching the spinach too much. Wouldn't freeze the salad tho... It all being in a bag, you can pull dinner, leave it without fear of bugs, and come back to it when camp is setup. I've had dry box heated chicken strips and made nice salads with no cooking. Like another poster observed, if I wanted to be a minimalist, I'd still be a backpacker.
 

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Instead of quiche I do strata. Like a quiche but uses a base of bread cubes instead of a pie shell. It's easier to make and they survive squishing better than a brittle pastry crust.

I get little tins from the dollar store that come with foil faced cardboard lids. Freezing before vacuum avoids crushing problems. I can fit a 9" tin into one bag, serves 4-6 pieces.

To reheat I stack the pie tins in a DO on the stove and add a little water to make steam. You need some pebbles or a small hot plate on the bottom of the pan to prevent direct contact or you will get scorching.

Super easy breakfast, just heat and serve and almost no dishes.
 

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SarahofTheWaves
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Hmm... I can only imagine a soggy crust, but I have never tried quiche in a seal-a-meal.
I would go with a frittata. No crust. Not so metrosexual. You could stack 8 on top of each other no problem.
Sarah
 

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Old Guy in a PFD
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Quiche??

On the river??

In vacuum seal bags??


You know, you're gonna put on airs and eat ............... Quiche ...................... on the river ......... then you have a moral obligation to make them fresh that morning.

I mean, what are you, astronauts?

What a sad pass we have come to.....................:wink:
 

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I would practice at home first, sounds like a potential lynching by a hungry mob with a bad breakfast. Had a guy decide he could do omelets on the stove in a DO, black bottom and runny tops do not make an omelet make.
 

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Don't know about Quiche in seal meal bags but ------

Was on a recent float where big portions of home made Lasagna were in big seal a meal bags which were reheated in a big pot of boiling water for supper. Just delicious.

Since I do my lasagna from scratch in a Dutch Oven etc setting around drinking a extra brew while watching water boil makes the seal a meal idea pretty tempting!
 

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Don't know about Quiche in seal meal bags but ------

Was on a recent float where big portions of home made Lasagna were in big seal a meal bags which were reheated in a big pot of boiling water for supper. Just delicious.

Since I do my lasagna from scratch in a Dutch Oven etc setting around drinking a extra brew while watching water boil makes the seal a meal idea pretty tempting!
You should have told me you like Lasagna, I do a killer from scratch for a layover meal or cooked/frozen and reheated in a steamer. Next time it is Lasagna at a layover at Sunset cliff:grin:
 

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Old Guy in a PFD
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Must say, back in my day we cooked it all on the river. Very little prep work. Course, our kitchen weighed like, 8,000 LBS. but that was mainly from all the cast iron stuff.

Now Georgie, as everyone knows, dragged out cases of canned whatever, and it was every person for themselves. The other outfitters tended to beans and stew; you know, easy stuff.

We kind of started a trend I think. We just didn't realize it at the time.

Doing omelets should be no biggie; trick is the fire on a good bed of coals, and a properly seasoned flat grill. Crank out 35-40 custom omelets in about 15 minutes, you know, once your grill was ready. If you're cooking with gas you got no excuse; just takes practice.

And yes, Lasagna on the creek is a real treat, but I could never get it to stay together; came out all ........... in piles. Needed some better engineering on it.

I will say, even the people I ran with back then who are still out there have moved to more prep before the trip, with seal a meal and what not. But, I always thought part of the camp fun was whipping out a birthday cake, or tasty omelets, or a killer steak and shrooms.

But Quiche?

Naw, we coulda, but woulda got laughed off the creek.;)
 

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Freeze them first then vac seal so they don't squish.

Sent from my SCH-I545 using Mountain Buzz mobile app
 
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