I am very interested in once a month cooking... I am presently putting together a bunch of favorites but have run into a couple questions about freezing...

I have a really great Quiche Lorraine recipe... and would like to place it in my once a month files... Does anyone know what is the best approach... should I just make the quiche to completion...and then freeze??? (I don't want the quiche after being reheated to suffer from being over cooked) OR... should I just leave the shell and filling (which has egg, cheese, bacon, cream mixture) unbaked and cook without thawing when I am ready... ( Is it okay to freeze the egg mixture as long as it is mixed with other ingedients???) OR maybe a combination of both...a partial cooking???

I am interested in making a stuffing with meat casserole. Does anyone know if stuffing freezes well??? and should it be precooked (the stuffing that is... since it only takes about 45 mins to cook...while the precooked meat...in the casserole is heating up??)

Does precooked potatoes hold up well to freezing if they are included in a casserole...

How about rice... does precooked rice hold up well to freezing ??? if used on its own... and how about in a casserole??? how about in soups...???

When making calzones... or pizza... what meets with the best success... precooking the dough and then throwing the pizza together on an already cooked shell... or using dough that has been frozen...( does anyone know how long raw dough can be frozen???)

With the calzones is it best to just complete the cooking and then freeze...and then just warm through when ready...OR make it raw, stuff it with precooked meat...and grated cheese...and then cook when ready...???

Finally... does anyone know if baked beans or recipes where the beans have been completly cooked like chili ... hold up well??? Does the reheating of the beans sacrifice anything in the texture???

Any kind soul who has any experience with these questions please rescue me!!
Thank you!