Well this is one heck of a week. Obviously thanksgiving on Thursday and then
our daughter is getting married on Saturday. On Sunday, we are having a
brunch for the relatives and want to do quiches beforehand and just
cook/warm them up on Sunday. The question is: do you freeze the uncooked
quiche and then bake as usual or bake them, freeze them and then deforst and
warm before serving? Some other option to keep the crsut from getting soggy?
Help!