Quiche is a traditional dish of French cuisine that became a world’s favorite and is now a staple in many families.
This delicious and juicy meat tart has many variations including even vegetarian ones, so naturally, everyone would like to know whether this foodstuff could be preserved.
Can you freeze quiche?
Keep on reading, and you will find out the answer.
A Bit Of Quiche History
This open tart derives its origin from France. As a base, a traditional pie made in Lotharingia was used, accompanied by various additives.
Modern quiche is usually a savory tart made of pastry crust, custard, and different fillings, for instance, meat, seafood, cheese, or veggies. Eggs and cream are also included in the recipe.
Literally, the French word “quiche” means “pie” and that is no surprise: the initial dish was a pie traditionally made in Lotharingia with the use of bacon and lardons.
Just imagine: this dish has been known since the 1600s!
Tart Keeping Instructions
This tart is even easier to keep, however, it usually vanishes from plates the second it is taken out of the oven!
But if you somehow managed to discipline yourself and not finish it at once, knowing about the proper quiche storage will be rather handy, believe us.
Since the foodstuff contains eggs and cream, this tart needs certain care.
- Never cover it with the cling film or other similar wrapping materials since it may lead to the crust getting too moist and soggy
- After the tart is ready, let it sit out and cool down a bit before you get it ready for stocking
- To preserve the tart for the further use, take a cool tart, wrap in cling film, and again with foil
- Keep it hidden in a frost-resistant tank, or refrigerate wrapped as it is
- If you know from the beginning that the tart will be frosted, we recommend not add extra veggies in it. Otherwise, when defrosted, the tart will not be the same crisp.
If you still want to have some vegs in it, go for blanched ones or make use of defrosted and drained veggies instead
How long will this kind of tart last? Everything hangs upon where it is going to be kept.
| Refrigerator | Frosting camera |
|---|---|
| three to four days | three to four months |
It is also possible to preserve the uncooked tart in the frosting camera where it will easily last for up to thirty days.
Is It Possible to Frost It?
This question is being asked by almost any consumer who tried this foodstuff. Indeed, this French tart is so delicious that it is very difficult to keep yourself from leaving at least a bit for later!
Shortly speaking, quiche can be frosted, and that’s a good piece of news. The only issue you might face during the process is that the tart is pretty heavy, especially if we are talking about the veggie quiche, which could make it somewhat difficult to frost it properly.
Nevertheless, the solution exists! Those who make quiche often say that tray-freezing is a good and well-working option for this sort of food.
To preserve tart like that, complete several simple steps:
- Wait until your dish is completely cool
- Take a tray and place the tart on it uncovered
- Set the tray into the frosting camera and leave there until the tart is completely hard
- The second it is solidified, wrap with frost-resistant paper, foil, or just toss in a frosting packet
- Now it is ok to preserve it in the frosting camera for the further use
This approach works perfectly for both baked and unbaked tart. And remember that it is better to write down the date you froze the dish on the tank or packet so that you could be aware of the final term it must be used before.
Like that, you will not only protect yourself from possible consumption of spoiled food but will also avoid discarding foodstuff because of improper keeping.
What About Unfreezing? Hints And Handy Suggestions
Defrosting the foods can become a true challenge for most of us since not all dishes can be heated up the same way. And here is where the major danger is hidden since improper defrosting is the most frequent reason for ruining the foods!
With this tart, it is all the same. And that is where we need to admit that this tart has one significant feature that must be remembered: if you froze the unbaked dish, don’t defrost it prior to baking! Just transfer it into the oven right from the frosting camera, only keep it there for the extra twenty minutes or so to let the dish bake properly (of course, everything hangs upon the type of your oven so take that into account when calculating the time).
What about the pre-baked tart?
Here things come a bit simpler, but only a bit.
This tart, despite its seeming simplicity, is quite a tricky foodstuff! You can’t just toss it to the hot oven and take it out after a certain period of time. It will not work! Mostly because of the tart’s content. Meat quiche and its veggie counterpart will have to be defrosted somewhat differently.
Moreover, several schemes of unfreezing exist that, we bet, you didn’t even guess about!
To make you a true defrosting pro, we will share the basic tricks handy for any type of this open pie.
Traditional method
This method is more preferable because the tart will taste as if it was just recently made.
Preheat the oven to 350 F and place the tart in there covered with foil. The general heating time must be about thirty minutes but that hangs upon the type of your device – some ovens will do it a bit faster. And yes, the dish you heat your tart in matters a lot: consider that it must be heat-resistant.
If you just need to warm up some pie that was refrigerated, reduce the time to twenty minutes.
Are there any pros and cons of such a method? Yes, there are.
The oven will preserve the foodstuff’s taste and keep the filling moist and the crust hard.
Besides, this approach allows for heating large portions.
What is bad about it? Well, we would not call it bad but oven needs time to get properly heated and that’s what we often lack. So if you’re in a hurry, we would recommend using another and faster way of unfreezing.
In a microwave
This method will be handy for those who have no time for getting the oven ready.
Start with defrosting the tart before tossing it to the microwave. Either remove it to the fridge the day before it will be eaten or go for the defrosting option that every microwave has.
Yes, it will take some time, but otherwise, you are risking of ruining the tart.
What’s to be done next after the tart is ready?
Place a defrosted quiche into your microwave at 50% power setting, this will help to keep the eggs in the tart fluffy and protect them from turning like rubber.
Warm-up your yummy for about three minutes, then wait a bit more to give the heat time to spread evenly around the tart.
The positive aspects of this approach are obvious: fast and simple, besides, it allows both to defrost and reheat the foodstuff in the same device.
What is bad? Well, there is always a risk of drying the tart out or making the crust soggy. In addition, the microwave won’t have enough place for the big piece of quiche (but maybe it is not that bad?).
Unusual option for the brave ones
Have you thought that we are done with the heating ideas? No, there is a toaster left, and we are absolutely sure that you guys are surprised!
Who would even think of squeezing a piece of the tart into that device?! We would.
This approach is not that popular (guess why?) but it will work surprisingly well with the firm tart that will not fall apart.
So don’t even try to reheat a veggie quiche tart like that, but with the meaty foodstuff things might work out pretty well.
A toaster will warm it up somewhat better but you will have to supervise the procedure to not let the delicious food get burned.
How to do it right?
- Let the tart warm (for instance, let it defrost in the fridge overnight)
- Cut off a piece of it and put it in the toaster. Reheat gradually on the medium heat setting checking the level of heat. The second the piece is hot enough to eat it, take it out
What are the pros?
Of course, the easiness of the method and very little time it requires. No need to waste your time on heating the toaster up.
Besides, this approach allows us to keep the eggs in that tart soft and the overall taste remains the same as of the freshly baked foodstuff.
Is there anything negative to say?
The major disadvantage of the toaster-heating approach is that we can easily burn the foodstuff if leaving it there for even thirty seconds that is why constant supervision is a must.
Quiche is a delicious and easy-to-bake open pie that allows various ingredients and will become a perfect choice for both a weekend dinner and a daily meal.
Frequently Asked Questions
⭐ Can you make quiche ahead of time and reheat?
Yes, it is possible, only make sure you freeze and defrost it correctly to preserve the texture and taste.
⭐ How do you freeze quiche after baking?
The tart must be cool and preferably frosted on a tray before you place it to the frosting camera for keeping.
⭐ Do you have to reheat frozen quiche?
Definitely, otherwise, the taste and texture won’t be that delicious.
⭐ Can I freeze eggs in quiche?
Yes, it is possible but you need to be careful and not overheat it so that they remain soft.
⭐ How long can you freeze quiche?
If done properly, frosting can preserve the tart for up to four months.
⭐ How do you keep leftover quiche?
If it will be consumed within 3-4 days, refrigeration is the best option, but for longer keeping, expose it to frost.
⭐ What sides to serve with quiche?
Usually, it pairs well with roasted potatoes, salads, tomato soup, roasted veggies, and focaccia.
⭐ Why does my quiche deflate?
It can happen because this tart is baked from the edge and the central part is often left wet when the crust is already done.
Try to reduce the heat of the oven or keep the tart in it a bit longer than it’s indicated in the recipe.
