If you want to make a quiche but don't have the time to cook it right before serving, you can prepare the dish in advance and freeze it for later. Quiche can be frozen both before and after cooking. Both methods are very simple.
Steps
Method 1 of 3: Uncooked and Preassembled Quiche
Step 1. Keep filling and crust separate
You can freeze the quiche filling separately from the crust, or, you can freeze the entire quiche already prepared. However, to keep the crust crisp and crumbly, it is recommended to freeze the elements separately.
You can also prepare the filling long before the crust, this can last for months in the freezer, while the quality of the crust will deteriorate after only a few days
Step 2. Place the filling in a freezer bag
Prepare the filling according to the recipe and pour it into a large freezer bag; close again letting out the excess air.
- Only use bags and containers designed for the freezer. Do not use glass containers and do not use too thin plastic bags.
- Label the bag or container with the freezing date and contents. This will make it easier for you to remember how long the filling has been in the freezer.
Step 3. Roll out the dough into a cake pan
As a general rule, it is better to prepare the crust just before cooking instead of freezing it; but, if you decide to prepare it in advance, spread it out in its special pan and place both plate and pasta in a plastic freezer bag.
Label the bag with the current date; this will make it easier to calculate how long the crust has been in the freezer
Step 4. Leave in the freezer until ready for use
Put both the crust and the filling in the freezer and keep them at a temperature of -18 ° C until you combine the ingredients for cooking the dish.
An unbaked quiche filling can stay in the freezer for up to three months, but an unbaked crust shouldn't be frozen for more than 24 or 48 hours
Step 5. Thaw the filling and the crust just before use
Put the bag with the filling and the crust in the refrigerator. Let them defrost slowly, until the filling is hot enough and turns into liquid.
The filling will need to defrost for a longer period of time than the crust. The crust only needs to thaw for about 15 minutes. The filling will need to thaw in the refrigerator for an hour or two. Plan ahead and allow the filling ample time to thaw and return to a liquid state before cooking
Step 6. Combine and cook as per recipe
Pour the filling into the crust and cook the quiche as directed in the recipe instructions. Since both components should be defrosted at this point, the cooking time should not be affected.
Note: Since the filling contains ice crystals, you will probably need to cook an extra five minutes to allow the ingredients to fully heat up
Method 2 of 3: Uncooked But Already Assembled Quiche
Step 1. Place the pre-assembled quiche on a baking sheet
If you decide to freeze the quiche after pouring the filling into the crust, freeze with the pan. First, line the pan with parchment paper and then put the quiche on.
Parchment paper is not mandatory, but if the filling comes out, it will help clean the pan
Step 2. Freeze until the quiche is hardened
Transfer the quiche and pan to the freezer, letting it rest horizontally. Freeze the quiche for several hours, until the filling is solid.
The quiche should be as firm as possible. If the surface feels soft or sticky, it may stick to the plastic film or become jagged when you put it in the freezer
Step 3. Cover the quiche with plastic wrap
Take a large piece of cling film and wrap it around the whole quiche, pressing on the edges to create an airtight seal.
It is very important to wrap the quiche with plastic wrap before wrapping it with foil. The foil will prevent the foil from sticking to the quiche after freezing
Step 4. Wrap the plate with a layer of foil
Cover the plastic wrap with a layer of foil. It seals the edges well to reduce the entry of air inside.
It is important not to let the quiche come into contact with the air while it freezes. If the quiche is exposed to the air, ice crystals could form on the surface. Once thawed, these crystals may cause the crust to become soggy
Step 5. Consider the option of placing the quiche in large plastic freezer bags
If you do not have film or foil available, or, if you think you have not completely eliminated the air, put the quiche in a large freezer bag, eliminating excess air before resealing it.
Whether you do this or not, you should always label the package with the current date and contents. This will make it easier to keep track of how long the quiche has been in the freezer
Step 6. Freeze until use
Transfer the packaged quiche to the freezer and leave it at a temperature of -18 ° C until ready for use.
An uncooked quiche can stay in the freezer for about a month without affecting its quality
Step 7. Cook the quiche still frozen
Do not defrost it before cooking. Discard the quiche and cook it according to the directions in the recipe; however, leave it in the oven for an extra 10-20 minutes.
Cooking the quiche while still frozen is recommended because thawing can increase the chance of a mushy crust
Method 3 of 3: Already Cooked Quiche
Step 1. Freeze the quiche in the tray
Cook the quiche according to the recipe, but place it in a baking dish before cooking. When cooked, transfer the tray to the freezer and let it freeze until the center is hard as ice.
Although, technically, the quiche becomes firm after cooking, the filling remains quite soft. Freezing the tray before storage prevents damage to the filling in the freezer
Step 2. Wrap the quiche in two protective layers
Use a layer of plastic wrap and a layer of foil to wrap the pre-frozen quiche; make sure that the edges are well sealed to avoid exposure to air.
- If necessary, you can also put the quiche in a large plastic freezer bag to further protect it from the air.
- Label the package with the current date and contents, this will make it easier to calculate how long the quiche has been in the freezer.
Step 3. Freeze until ready for use
Leave the quiche in its pan and place it in the freezer, leaving it at a temperature of -18 ° C until ready for use.
The cooked quiche can be frozen, if necessary, for two to three months without affecting its quality
Step 4. Cook the quiche still frozen
Do not defrost the quiche before putting it in the oven. Take it out of the freezer and place it in the pre-heated oven at 180 ° C. Cook for about 20-25 minutes, or until the dish is completely heated.
