Abstract: A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.