Whether the traditional ham and cheese quiche recipe tempts you, or you like a fancier crab and leek version, these baked dishes make appealing dinner or brunch components. The extended preparation and baking time can make feeding a lot of guests, taking quiche to a potluck dinner or featuring the dish at a morning meal challenging. To simply and speed serving, make your quiche ahead of time and reheat it just before the meal.
To store a quiche for up to four days in the refrigerator, bake it completely, let it cool at room temperature for about an hour, then wrap it tightly with plastic wrap. Place it to the back of the colder upper shelf to minimize the effects of the temperature fluctuations that happen when a refrigerator door opens.
The cream in a quiche keeps the filling thick as you reheat it, meaning this dish freezes well. You have two options for the baking time. Either cook the quiche completely or cut off about 10 minutes of the cooking time. You can cool and slice a completely cooked quiche, then wrap each slice in plastic wrap and store the wrapped slices in a freezer-safe container. This makes it easy to reheat and serve individual slices. Alternatively, wrap and freeze a fully cooked quiche whole for a buffet or family table presentation. Leave a parcooked quiche whole and wrap it tightly in plastic before freezing it. For best results, use a frozen quiche within four months.
Reheating Your Quiche
To reheat a refrigerated quiche, preheat your oven to 350 degrees Fahrenheit. Bake the quiche covered with foil for about 10 minutes or until it's warmed through. To thaw and finish baking a parcooked frozen quiche, remove the plastic wrap and recover it with foil. Bake the quiche in a 350 F oven for about 50 minutes. A completely cooked frozen quiche reheats in approximately 25 minutes. Individually frozen slices can be warmed in three to five minutes in a microwave set on medium. Unwrap the plastic, put the quiche on a microwave safe plate, and cover it with a damp paper towel. For better results, warm the unwrapped slices on a cookie sheet in the 350 F oven for about 15 minutes.
Soggy or freezer-burned quiche is not very appetizing. Keep the crust crusty by parbaking it before you add the custard. You can also egg wash the bottom of the pie shell to help it retain the flaky texture. Cook juicy vegetables such as spinach separately and drain them before adding them to the custard. When freezing quiche, wrap the slices or the whole quiche with plastic wrap. Then, place the slices or the quiche in a freezer-safe container to preserve the quality of your quiche.
- The Everything Potluck Cookbook; Linda Larsen
- The $7 a Meal Quick and Easy Cookbook: 301 Delicious Meals You Can Make in 30 Minutes or Less; Chef Susan Irby
- America I Am: Pass It Down Cookbook; Jeff Henderson
- The $7 Meals Cookbook: 301 Delicious Dishes You Can Make for Seven Dollars; Linda Larson
- The Everything Freezer Meals Cookbook; Candace Anderson and Nicole Cormier
- Cook & Freeze: 150 Delicious Dishes to Serve Now and Later; Dana Jacobi
- United States Department of Agriculture Food Safety and Inspection Service: Basics for Handling Food Safely
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