I freeze quiche after vacuum sealing it while in the tin. I never have problems with ice crystals forming and it is very good after heating very slowly in the microwave. I have also reheated in a low temp oven with foil around the crust to prevent burning with good results as well.
Quiche freezes just fine. Just wrap it read well so it doesn't get freezer burn. Nuke it very slowly at 2-3 minute intervals at 60-70% power until warmed throughout.
I used to be a personal chef, so I know about freezing and reheating food quite well. To keep the crust from getting soggy, sprinkle the bottom with crushed cornflakes prior to adding the egg filling.
I've seen frozen quiche in the stores so I guess it's possible. It would probably be better to add some flour to your egg mixture before baking to help stabilize the eggs.
I don't think the texture would be very good. Eggs tend to form holes where the ice crystals were, and then get watery.
However you can freeze scrambled eggs with a little salt added, so you might freeze the eggs and stir when defrosted, and then make another quiche. You can also freeze pie crust.
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