Freezing Quiches
Hey guys!
Recently I've been portioning and freezing crustless low-carb/high protein quiches. I'm having a problem with the egg consistency, though. Even if I use a vacuum sealer, the consistency when they defrost is... weird. Any suggestions for freezing single portions off egg-like food thingers?
I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!
It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life
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