I have been making crustless quiches in muffin-tins (just egg, a little cream, sauteed veggies), baking, and then freezing them wrapped in saran wrap. Is there any way to keep them from getting soggy? I microwave them on low and they leek water and get kind of mushy. I know it would be better to gently reheat in the oven, but the idea is to have a fast breakfast and I don't have an extra half hour in the morning.
You deserve a cookie.