jacqui{JB} wrote:
> "SCUBApix" > wrote in message
> ...
>
>> 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?
>
> If I were you, I'd prep all the ingredients a day or two beforehand,
> including pre-baking the crusts, then beat the eggs, cream, etc., and
> fill and bake the quiches on Sunday. They won't take long to assemble
> if you've already done the prep work, and it'll take less time to bake
> them than if they were frozen.
> -j

I agree. Quiche doesn't take long to whip up as long as the crusts are
prepared ahead of time. I can't be bothered with making pie crust (read:
I'm no good at it) so I buy deep-dish frozen crusts which are ready to bake.

Jill