I think that prebought frozen quiche is tasty, but I find that even fridging my homemade quiches make them get all watery. I would not freeze my own, especially not when I am risking a thawed + baked + frozen + thawed + rebaked crust.
Anyway, we're actually trying to eat through our freezers as much as we can. In a month we'll have the kitchen redone and I'd like to minimize potential spoilage by eating what we can. I'll work on freezer food afterwards. I do a lot of soups. We love soups year-round: split pea with ham and barley thaws reeeeally well. We love a mushroom stew with squash or tomatoes or barley, and sometimes they thaw fantastically, but sometimes they just feel like cooked veggies in water, if that makes sense. Moroccan tagine full of chicken, chickpeas, and squash thaws well, as does sausage soup with tomatoes and wild rice (or with ground turkey instead). I like lasagna, but we're not big casserole people.
Tip on freezing lasagna and casseroles that I learned from Super Baby Food...She calls it the "phantom container" method and it means you don't have to lose your pans in the freezer for months. Line your to-be-frozen baking pans with waxed paper or plastic wrap or something, as long as you leave some hanging over the edge of the pan. Make up your chow and freeze it overnight, uncovered (or covered some). Use the edges to lift out your block of frozen food, then wrap well in Saran Wrap, then foil. I believe this order (rather than foil + saran) is better for freezer burn. Plus, a Sharpie on foil writes really well for temp and cook times. Be sure to write down what pan you used! When you're ready to thaw it, unwrap block of food and plop back in its pan, then thaw in fridge or bake from frozen.
By the way, the first time I tried this technique, I stuck the block of lasagna in my fridge overnight (yes, I had the forethought to prethaw this ONE time) and couldn't figure out why my shelf was covered in tomato-y water the next day. Turns out that was the phantom container block and DH had to help me flip the thawed block back into the pan over the sink. Next time I'll make a note on the foil!