Things You'll Need
Consisting of eggs, cheese, and sometimes vegetables and small amounts of meat for flavor, quiches are a perfect make-ahead dish because they freeze well. You can also find frozen quiche at the grocery store. Pop one in the oven and serve it with a side salad for a quick and filling lunch or busy weeknight dinner. As with most foods, it's important you heat quiche through thoroughly.
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Preheat your oven to 350 degrees Fahrenheit or the temperature specified on the package.
Place the uncooked quiche on a baking tray.
Tear off three or four strips of aluminum foil, about 1/2 to 3/4 inch wide. Fold the aluminum foil strips in half lengthwise and fit the strips around the rim of the quiche plate. Pinch them in place to cover the crust. This will keep it from browning too much before the filling is cooked through.
Bake the quiche for the amount of time recommended on the package. This is usually 30 to 35 minutes for a precooked quiche and 35 to 40 minutes for an uncooked one.
Remove the aluminum foil strips from the crust after about 15 minutes so it can brown as the quiche cooks.
Insert the tip of an instant-read thermometer into the center of the quiche, making sure it does not poke through the bottom crust to the pan. The quiche is done when the thickest part has reached its minimum safe temperature of 160 F.
Use a pie crust protector instead of aluminum foil to keep your quiche crust from browning too quickly.
Do not serve a quiche that was frozen uncooked without checking the internal temperature with a thermometer because it is not possible to tell by looking whether it is cooked through.