  If you've got pie shells in your freezer, this quiche can be fixed quite painlessly. A smorgasbord of ingredients can be substituted for the vegetables and meat, so it's a great, flexible recipe that you can adapt to your taste and whatever you've got on hand. If you've got the time and extra eggs, bake several pies and freeze them for future quick meals. To freeze, bake quiche as directed; cool completely, then cover with plastic wrap. To reheat, defrost quiche in refrigerator overnight or on the countertop for a few hours, then heat at 000°F for 00-00 minutes until hot through the center.  