Make Ahead Freezer Meals Quiche Recipe - Sweetphi (2024)

FAQs

Is it better to freeze quiche cooked or uncooked? ›

A small amount of “weeping” (separation that causes moisture to pool in the pan) can make the crust a little soggy as well. That said, freezing a baked quiche has a few advantages: It's easier to do than freezing an unbaked one, and will heat up substantially quicker when you're ready to eat it.

Do not thaw the quiche! Remove the aluminum foil and plastic wrap. Place foil loosely over the quiche and place the frozen quiche into the oven and bake for 50 minutes. Remove foil, and continue to bake for 30 minutes, or until top is golden brown.

Making Quiche Ahead of Time

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

To freeze individual portions, cut quiche into 8 slices and arrange on a rimmed baking sheet. Freeze at least 4 hours and up to overnight for a formative freeze. Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label and date, and return to freezer for up to 1 month.

Oven: To cook from frozen (still utterly delicious), follow the guidelines above but cook for 65-70 minutes (covering with foil if required). Allow to stand for 20 mins before serving.

But, perhaps most importantly at a time of year when delicate spring foods beg to be prepared at the very last instant, quiche is an ideal make-ahead option. You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving.

The water is likely from over-heating the eggs. They'll become rubber+water if you overheat them, just as badly as if you overcooked it the first time.

Remove the frozen quiche from the freezer, pop it out of its tin, and place the quiche on a microwave safe plate. Defrost quiche in the microwave--remove it BEFORE the quiche starts getting too HOT. You only want to THAW it. Once out of the microwave, carefully slip the quiche back into its tin.

You can freeze it for up to 4 months and then defrost overnight in the fridge. If you add mushrooms make sure you fry them well first and then drain them well too or you can end up with pools of liquid. If you want a fresh quiche but want to get ahead you can line the tart case and freeze it raw.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Warm it up in the oven

According to Pantry & Larder, the oven or even a toaster oven is by far the best method for reheating quiche for several reasons. The oven not only allows the quiche to heat evenly, but it is also easy to get a perfectly heated pastry without burning or drying it out.

Remove quiche from the carton and plastic wrapping prior to cooking. Conventional Oven: (Preferred method) Preheat oven to 375°F. Bake in foil pan for 23-25 minutes (add 5-10 minutes if frozen) or until center reaches 165°F.

Remove the frozen quiche from the freezer, pop it out of its tin, and place the quiche on a microwave safe plate. Defrost quiche in the microwave--remove it BEFORE the quiche starts getting too HOT. You only want to THAW it. Once out of the microwave, carefully slip the quiche back into its tin.

An unbaked quiche filling can be frozen for up to one to three months, but the unbaked crust should not be frozen for much longer than 24 or 48 hours.