If you want to make quiche but don't have enough time to make it well before serving, you can make the quiche first and then freeze it. Quiche can be frozen after baking or before baking. Both methods are quite simple to do.
Step
Method 1 of 3: Almost Finished and Unbaked Quiche
Step 1. Keep the contents separate with the crust
You can freeze the unbaked quiche filling separately from the crust, or you can freeze the whole unbaked quiche together, but if you want a crispier, more crumbly crust, it is highly recommended to freeze the filling separately.
You might also consider making the filling before crusting if you plan to store it long term. Quiche fillings can last for months and in the freezer, but the quality of the crust will degrade in just a few days
Step 2. Put the contents in a freezer bag
Prepare the quiche filling as instructed in the recipe. Pour the stuffed dough into a large plastic freezer bag and seal the bag, removing as much air from the bag as possible before adding the filling.
- Use freezer-resistant bags and containers only. Don't use glass containers, and don't use thin plastic bags that are too weak to last in the freezer.
- Label the bag or container with the current date and contents of the bag. This will make it easier for you to remember how long the stuffed dough has been in the freezer.
Step 3. Roll out the crust dough until it is as thin as a pie
As a general rule, it's better to prepare the crust shortly before baking it, than to prepare it ahead of time, and try to freeze it, but if you decide on the crust well in advance, you can place it on the pie pan and pop both the crust and the pan in. large freezer plastic bag.
Label the bag with the current date. That will make it easier to determine how long the crust has been in the freezer
Step 4. Freeze until ready to use
Store the crust and filling in the freezer, at -18 degrees Celsius until you're ready to put them together and bake.
Unbaked quiche fillings can be frozen for one to three months, but unbaked crusts cannot be frozen for longer than 24 to 48 hours
Step 5. Defrost filling and crust when ready to use
Place the filled bag and crust in the refrigerator. Let it melt slowly, until the filling is warm enough and the shape is liquid again.
Stuffed dough will take longer to find than pie crust. The crust only needs to thaw for 15 minutes. The stuffed dough will need to thaw in the refrigerator for an hour or two. Plan ahead, and make sure there's enough time to melt the filling back into a liquid state before you bake
Step 6. Prepare and bake according to the instructions in the recipe
Pour the filling into the crust and bake the quiche. Since both halves are already melted, the baking time should not be affected.
But remember, if the quiche filling still contains ice crystals, you may need to bake it for about five more minutes because the filling will need to warm up before baking
Method 2 of 3: Ready-made and Unbaked Quiche
Step 1. Place the finished quiche on a baking sheet
If you decide to freeze unbaked quiche after pouring the filling into the crust, do so by freezing it on the baking sheet first. Line a baking sheet with parchment paper and place the quiche on top.
You don't have to use parchment paper, but lining the pan with parchment paper will make it easier to clean up if any of the contents spill onto the pan when you transfer it to the freezer
Step 2. Freeze until firm
Transfer the quiche and baking sheet to the freezer, placing them as evenly as possible. Freeze the quiche for a few hours, or until the filling is firm.
Quiche should be as hard as possible. If the surface is soft and sticky, it may be due to sticking to the plastic wrap or bending when you put it in the freezer for storage
Step 3. Cover the quiche with plastic wrap
Take a large plastic wrap, and wrap the entire quiche, pressing the edges of the wrap to create an airtight seal.
It is important to wrap the quice in plastic wrap before you place the aluminum foil on it. The plastic wrap will prevent the foil from sticking to the quiche as it freezes
Step 4. Wrap everything again with aluminum foil
Cover the quiche that has been wrapped in plastic wrap after a layer of aluminum foil. Again, you will need to seal the edges to minimize the amount of air inside.
It is important not to let air hit the quiche while it is freezing. If the quiche is exposed to air, ice crystals may form on its surface. These ice crystals can cause the crust to become mushy as it melts
Step 5. Consider placing the quiche in a large plastic freezer bag
If you don't have a plastic bag and/or aluminum foil, or if you're not sure you've sealed it properly. Place the quiche in a large freezer plastic bag and seal, pressing to release more air before closing the seal.
Doing this step or not, you must put a label on the outermost layer of the wrapper that includes the date and contents of the bag. That way you can easily find out how long the quiche has been in the refrigerator
Step 6. Freeze until ready to use
Transfer the wrapped quiche to the freezer and leave in the freezer at -18 degrees Celsius, until ready to use.
Unbaked quiche can be frozen for up to a month without compromising its quality
Step 7. Bake frozen quiche when ready to use
Do not thaw the quiche before baking. Unwrap and bake according to the instructions in the recipe, roasting 10 to 20 minutes longer.
Baking the quiche straight away is recommended because if you thaw it first, the crust will likely become mushy
Method 3 of 3: Baked Quiche
Step 1. Freeze the baked quiche in the freezer
Bake the quiche according to the recipe, but place it on the baking sheet before baking. After baking, transfer the pan to the freezer, and allow the quiche to freeze until the center is frozen solid and hard as ice.
While quiche is technically tough once baked, the filling is still a bit soft. Freezing on a baking sheet before placing it in the freezer for long term storage can prevent the soft stuffed dough from spoiling in the freezer
Step 2. Wrap the quiche in two protective layers
Use a layer of plastic wrap and a layer of aluminum foil to wrap the frozen quiche on the baking sheet. Make sure all edges are sealed to prevent air from entering.
- If needed, you can also place the quiche in a large plastic freezer bag for a more airtight seal.
- Label with the date and contents of the package. This will help you figure out how long the quiche has been in the freezer.
Step 3. Freeze until ready to use
Keep the quiche in the pie plate and place it in the freezer, at -18 degrees Celsius until you are ready to serve it.
Baked quiche can be frozen for two or three months, if needed, without deteriorating in quality
Step 4. Bake from frozen until heat penetrates inside
Don't thaw the quiche before you warm it up. Remove from the freezer and transfer to a preheated oven at 180 degrees Celsius. Bake for 20 to 25 minutes, or until perfectly warm inside.
