cooked quiche should be fine to freeze - personally, i'd just make sure i wrapped it in either cling wrap or foil (usually wrap) to make sure it's sealed from air, then reheat in the oven - so essentially make sure it's "just" set, wrap, freeze and then defrost and reheat. i know you can buy frozen quiche so i'm assuming it would be the same. i wouldn't freeze it for long though. personally i'd be more likely to make and precook the base pastry just a bit and stack them in the freezer (again wrapped) and make the quiche on the day - would be a fresher alternative for me...

if you have access to a slow cooker Ali, i can forward you the recipes we used for my aunt - they're pretty much fool proof... i simplified my own improvised meals into recipes for her and she managed to make sense of them (how scary is that!) - i don't think even your DH could stuff them up! lol