Rebecca VA Posted February 9, 2011 Share Posted February 9, 2011 I need to make some quiche lorraines for a party next weekend. Is it possible to make them this week and freeze them? How exactly would I do that? I don't want to end up with a soggy crust. Quote Link to comment Share on other sites More sharing options...
Moira in MA Posted February 9, 2011 Share Posted February 9, 2011 Absolutely. The important thing it to not have a soggy crust in the first place. I immediately cool slices on a cooling rack, wrap and freeze them individually when *completely cold* and then defrost as needed on a cooling rack. If I want to reheat, I just put the cooling rack into a 350 degree oven for about 10 minutes. The only difficulty with a whole quiche would be getting it out of the pan in the first place. hth ~Moira Quote Link to comment Share on other sites More sharing options...
Pam in MA Posted February 9, 2011 Share Posted February 9, 2011 When I make quiche, I make 6, eat one and freeze the rest! I cook them, let them cool, slip them into a ziplock baggie and into the freezer. They can then be popped in the oven frozen (they need to cook at least an hour at 300ish with the crust covered with pieces of foil so it doesn't overbrown) and voila! Quote Link to comment Share on other sites More sharing options...
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