Whenever I cook, I always make too much and freeze the leftovers in individual servings for my parents.  We call them Meals on Wheels because they moved far, far, far away (78 miles) and I usually make a "run" to their house every two weeks to take them the frozen meals.  Well, I've found a great recipe for breakfast and it freezes well - Spinach Quiche.

Instead of real eggs, I use eggbeaters and since my mom doesn't eat fat, due to her having high cholesterol several years ago this works out for her.  I talked to my friend Chef Rach and she said to not freeze real eggs because the proteins will break down (or something to that effect). 

So here is the modified recipe:

1 cup of eggbeaters

1 cup non-fat half & half

1 cup low fat swiss cheese (shredded)

1/4 cup chopped onion

7 slices of bacon, cooked very crisp

1 10oz package frozen spinach thawed and squeeze out ALL the water

dash of cayenne pepper

1/2 tsp salt

1 frozen, deep-dish pie crust.

Mix all ingredients and pour into pie shell.  Cook in 350 oven for 1 hr 15 min (watch top for browning) it is done when you shake it and the middle is set.

I make 4 of these at a time and freeze them overnight.  Then I slide the frozen pies in a vac-seal bag and vac it close.  I write the date and cooking instructions on the top with a sharpie.  They just take the pie out of the freezer the day before, remove the plastic vac-sealed bag and place it on a cookie sheet in the fridge.  The next morning they slide the cookie sheet in the oven because the pie will now be liquid keeping it on a cookie sheet will control spillage.  This pie is supposed to be sliced into 8 pieces, but my mom slices it into 6, they eat 1 piece each for breakfast, then she heats up some soup and serves another piece for lunch and for dinner the last two slices are served with a salad.  Apparently they shared this with my aunt and uncle and now they have requested that I bring a couple of pies for them the next time I make some.

I'm not sure how much fat is in this, but the egg-beaters, non-fat half & half and spinach are fat free so the only fat comes from the pie crust, low-fat Swiss cheese and bacon.  The bacon I used had 7 grams per 2 slices and the original recipe called for 12 slices, but I opted to use only 7 pieces per pie to save on the fat.  The dash of cayenne pepper won't make it taste hot, but you will notice a difference if you leave it out.  I've never done this, but I think you can probably omit the pie shell and make it crust less if you are really watching the fat.