Can You Freeze Quiche?

Last updated on August 24th, 2022 at 07:10 pm

*This post may contain affiliate links. As an Amazon Associate we earn from qualifying purchases.

Quiche is a great dish to make for a brunch with the family or your friends. But, what do you do if you have made too much and want to save it for later? 

Or maybe you want to make some ahead of time to pop in the oven for a busy weekend morning. Can you do that and freeze it? 

It is sometimes assumed because of the high egg content that quiche cannot be frozen as eggs by themselves are usually not a good thing to freeze. 

But is that true? 

Quiche can actually be frozen either prior to baking or after baking. Because of the high egg content, baking the quiche first may make the quiche a little easier to maneuver into the freezer. 

Can You Freeze Quiche?

It might be hard to lift raw eggs and milk onto a shelf without spilling a bit on the way into the freezer but you can freeze raw quiche that way if you like. 

To prepare the quiche to freeze, put the quiche directly into the freezer until it is hard to the touch. Then wrap the quiche with freezer paper or heavy-duty (or double thickness) aluminium foil or slide the quiche into a freezer bag. 

There should be 2 layers of the wrapping you decided to use to prevent freezer burn. Seal, label and freeze your quiche for up to one month.

You can even freeze individual slices of quiche. Just cut the baked quiche into pieces, then wrap each slice of quiche in 2 layers of freezer paper, or slide it into a ziploc baggie. 

Put it in the freezer and freeze it solid. Quiche will keep for up to 2-3 months in the freezer, but it is best if used after 1 month.

Just remember that if you decide to freeze your quiche that you’ve already baked, it’s better to do that as soon as possible. A fresh just-baked quiche will taste fresher when taken out of the freezer and thawed then one that sat in the refrigerator for days and then was frozen.

How Do You Reheat A Frozen Quiche?

If you froze your quiche and are now ready to reheat and eat it there is a specific way that you should do that. 

The steps you need to take to reheat your quiche that was frozen are: 

1. Preheat your oven to 350 degrees Fahrenheit.

2. Place quiche on a baking sheet and cover with aluminum foil.

3. Heat for 30 to 45 minutes or until the inside of the quiche is at 165 degrees Fahrenheit.

4. Take your quiche out of the oven.

5. Remove the foil and serve.

Do not thaw the quiche before placing it in the oven. If you do so, it will become watery and the crust will become soggy.

Reheating a frozen quiche in the microwave is an option, but a frozen quiche is better if warmed up in the oven.

Can You Freeze A Crustless Quiche?

Crustless quiche is very popular with those who cannot eat gluten or those who are cutting carbs. It is a lighter way of getting your quiche fix if you don’t like or can’t eat pastry crust.

That being said, freezing crustless quiche presents people with a bit of a dilemma, since there is no crust holding it together. 

It would definitely be easier to bake the crustless quiche and then freeze it. However, the good news is that a crustless quiche can be frozen, and it is easier than you may think.

If you want to freeze an uncooked crustless quiche, all you need to do is make up your quiche filling, and instead of baking it, you pop it into a freezer bag, squeezing out the air.

You could also pour it into the pan you plan to use to bake it, wrap the pan and quiche with 2 layers of freezer wrap, aluminum foil, or plastic wrap and then freeze it. This way you could just pop it into the oven when you are ready to bake it. 

Remember to label it with the date and even the contents if you want to and freeze it for up to 2 months.

If you want to freeze a cooked crustless quiche, it is also super easy! Simply make your crustless quiche as you usually would, following your favorite recipe. After cooking, let it cool and set. 

You could even pop it in the fridge overnight to ensure it has been set fully.

When the quiche is firm enough you can remove it from the fridge and wrap it in a layer of plastic wrap (such as Saran wrap), carefully ensuring that there is no air left in it. Then top this layer with a layer of aluminum foil to prevent freezer burn.

You can then pop the quiche into a ziplock bag that is safe for use in the freezer and label it with the date.

Crustless quiche can be kept for up to 3 months in the freezer and cooked in a preheated oven to reheat it without needing to defrost it. So easy! 

Just make sure to remove all the wrapping first and use an oven safe dish to reheat it.

Where Did Quiche Originate? 

Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lard or bacon. 

Quiche can be served hot or cold and it is popular worldwide.

Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and in Italian cuisine at least as early as the 13th century. 

Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to Crustardes of flesh and Croustade, and in the 14th-century The Forme of Cury, and also in some 15th-century cookbooks.

Quiche has a pastry crust and a filling of eggs and milk and/or cream. It can be made with vegetables, meat and seafood. Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lard. 

In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lard is replaced by bacon 

There are many variants of quiche, using a wide variety of ingredients. 

Variants may be named descriptively, often in French, such as quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, quiche florentine (spinach) and quiche provençale (tomatoes).

Hannah R.

Hey, I'm Hannah and I'm the founder of Get Eatin'.

Recent Posts