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By
08/04/2009
I freeze quiche after vacuum sealing it while in the tin. I never have problems with ice crystals forming and it is very good after heating very slowly in the microwave. I have also reheated in a low temp oven with foil around the crust to prevent burning with good results as well.
By
08/04/2009
Quiche freezes just fine. Just wrap it read well so it doesn't get freezer burn. Nuke it very slowly at 2-3 minute intervals at 60-70% power until warmed throughout.
I used to be a personal chef, so I know about freezing and reheating food quite well. To keep the crust from getting soggy, sprinkle the bottom with crushed cornflakes prior to adding the egg filling.
By
08/03/2009
I've seen frozen quiche in the stores so I guess it's possible. It would probably be better to add some flour to your egg mixture before baking to help stabilize the eggs.
By
08/03/2009
I don't think the texture would be very good. Eggs tend to form holes where the ice crystals were, and then get watery.
However you can freeze scrambled eggs with a little salt added, so you might freeze the eggs and stir when defrosted, and then make another quiche. You can also freeze pie crust.
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