Good question, and the quiche answer is also good.

To the problem of freezing and reheating, yes it can be an issue, the answer is to put some moisture retaining items in the quiche. That means put some veggies in there. I recommend tomato and spinach. I would recommend mushroom as well but OP vetoed that Cheese can help to some extent if it is oily, but that is less healthy as well. I prefer using small amounts of strong cheese in my quiche(blue, Gorgonzola, feta). When putting veggies in, for those you will freeze put just a little 'more' than you think is required due to moisture loss.

In addition it you freeze it put a bit of extra pepper and salt, it simply needs if you plan to freeze. Personally I'd not freeze them more than 4-5 days, and really you can make a small pan of 6 of them easily, and they won't have to be frozen that long and easily made, and with cupcake liners, very easy cleanup.

Edit: just came to me that possibly you could even do a 'salsa quiche' with a liquidy salsa, and it would come out good after freezing with some bold flavors as well.