make ahead Quiche

[DanaSD]

I'm going to a potluck brunch this Saturday. I'm thinking of making Quiche the night before the brunch. Do I cook it all the way and then reheat it when I arrive at the brunch? Will it taste as good as if it was freshly baked or will it be soggy?

[donleyk]

DanaSD,

I prefer it reheated. I don't think it will be soggy at all. I would suggest covering it with foil for the bake then let it brown in the reheat. Good luck!

[shoyski]

I make my quiche and freeze it before cooking. When I take it out of the freezer, I put it straight in the oven and cook for one hour and 15 minutes. I also let it sit on the counter for 10 minutes before cutting it.

[Melina]

I've tried making Quiche but sometimes the bottom isn't quite baked enough. Can someone give me their assembling and baking instructions? I don't need a recipe for the filling.

shoyski, the instructions for your frozen Quiche would be great. I recently purchased a stand-up freezer and I would love to make some ahead.
Thanks,
Melina

[shoyski]

Melina, I'm not sure if this is what you want but here goes:

Mix together:
4 eggs (I use the equivalent of EggBeaters)
1 cup milk (1%)
1 Tsp flour
Parsley flakes
Garlic powder
Basil

I mix this all in a bowl and set aside.

I put the following in a frozen deep dish PetRitz crust:
1 package frozen spinach (thawed/squeezed)
Ham
Cheese
I do not measure, just sorta eyeball the ham and cheese.

I then pour the egg mixture over the ham and cheese, set the pie on a cookie sheet and put in the freezer for approximately an hour. After it's fairly frozen, I wrap it in butcher paper, label it and put it back in the freezer.

When it's time to eat it, I put it straight from the freezer into the preheated oven at 350 degrees and cook for 1 hour and 15 minutes. I let it sit on the counter for 10 minutes and then serve.