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!

"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

"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

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

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

I freeze quiche all the time - after I've baked it. Slice and put in freezer
container and just warm up in the oven.

I freeze quiche all the time - after I've baked it. Slice and put in freezer
container and just warm up in the oven.

"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.

"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.

"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?
> Help!

Oops, I forgot - you really can't freeze them before baking because of
the milk/cream/egg mixture.

N.

"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?
> Help!

Oops, I forgot - you really can't freeze them before baking because of
the milk/cream/egg mixture.

N.

"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?
> Help!
>
Thanks for all the input. I'll check with my wife. I'm leaning toward
preping everythiong and cooking that day but I think the wife would rather
cook, freeze and re-heat. I'll let you know which way we go and how it
turned out.

Again, thanks for the input.

"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?
> Help!
>
Thanks for all the input. I'll check with my wife. I'm leaning toward
preping everythiong and cooking that day but I think the wife would rather
cook, freeze and re-heat. I'll let you know which way we go and how it
turned out.

Again, thanks for the input.