How to freeze & reheat quiche
What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from the freezer to the hot oven. Note that both times I tried it, there were a few pieces missing from the quiche where most of the liquid collected. Also, I used a frozen ready made pie crust instead of one made by scratch.
Best Answer
I would use a pizza stone (preferred) or preheated baking sheet underneath the quiche, similar to the method sometimes used to make the bottom of pie crusts crisper. Put the stone or baking sheet in the cold oven and preheat the oven for at least 30 minutes before adding the quiche. This probably won't completely solve your problem, though. Unless the quiche is whole, I'm sure you'll still have weeping/leaking.
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Can you freeze and reheat cooked quiche?
What is this? You can then pop the quiche into a zip lock bag that is safe for use in the freezer and label it with the date. Crustless quiche can be kept for up to 3 months in the freezer and cooked in a preheated oven to reheat it without needing to defrost it!Can you freeze quiche after cooking it?
You can freeze a baked quiche for 2 to 3 months, and an unbaked, assembled quiche for up to 1 month. Simply place the quiche into the freezer on a baking sheet. Once the quiche is completely frozen, wrap it up in a layer of aluminum foil and then into a plastic freezer bag to avoid any excessive exposure to air.What is the best way to freeze quiche?
The key to freezing quiche (really any egg-centric casserole) is to prep it, package it tightly, and freeze it BEFORE baking. You can wrap it in a layer of foil and a few layers of plastic wrap (or a tight-fitting lid).Should I thaw a frozen quiche before cooking?
If you have a pre-cooked quiche in your freezer, then you can take it directly from the freezer to the oven. Hoorah! If you've frozen unbaked quiches, it's best to let them defrost before heating them. This helps combat the problem of runny quiche, which nobody loves.How to control minion waves like high ELO players - Freezing, Slow Pushing, \u0026 Fast Pushing Guide
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Answer 2
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.
But quiche, pizza rustica, frittata, spanish tortilla, and similar are good at room temperature or just barely warmed through.
I would thaw it in the fridge overnight (24hrs would be better), so that when you're heating it, you don't have to thaw out the center. If you have something appropriately sized, you could thaw it in the fridge on a small wire rack (or maybe a few chopsticks) so that any moisture from condensation doesn't sit against the pie crust for long.
If you really want to warm it up, lspare's comment re: using a baking stone would likely help the crust, but it might overcook the filling. If you do it, I'd suggest preheating the stone, then turning the oven as low as it'll go 'til you get to the temperature you want.
There are a few other things that you can try when baking so that the pie will freeze and defrost better. First would be blind-baking the crust but before it's fully done, pulling the pie weights and brushing it with a beaten egg, then finish the baking. (to reduce moisture soaking into the crust). I've also seen recipes for other types of custard pies that called for adding a little bit of starch to the filling. (most recommend rice flour ... some starches don't work well if frozen or with milk).
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