"jacqui{JB}" > wrote in message >...
> "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

Bake them as you ordinarily would, let them cool, and then freeze -
they are terrific and nobody can tell if they are fresh or frozen.

When you want to serve - thaw them in the fridge without unwrapping -
then unwrap and put in a warm oven to heat slightly.

A key to non-soggy crusts, fresh or frozen: Brush the raw crust with
slightly beaten egg - then blind bake the single-shell pie crust (with
weights) for about 5 minutes - cool slightly and then fill with quiche
mixture and bake. I usually put foil over the edge of the crust so it
doesn't get too brown.

I always make two quiches when I make any - freeze one, eat one.

N.