Instructions for how to freeze this Quiche

Heather - yes I've frozen whole quiche (crust and filling) before and after baking. Both work, but I find doing it AFTER baking easier, both for freezing (whole or in pieces) and for reheating (same).
Here are some directions on timing and temperatures from
https://www.goldenvalley.com/techniques-quiche.php#:~:text=Wrap%20with%20freezer%20paper%20or,Do%20not%20thaw.
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to manoeuvre in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Get well soon.

Hi! I've successfully frozen the crust for this, but not the fully baked quiche—curious to hear if our community has ever tried that or has any advice here.

Otherwise, here's a roundup of recipes that are great to make ahead and freeze: https://food52.com/blog/23691-freezer-friendly-meal-ideas-for-weeknight-dinners

Best of luck with your surgery!