Buttery, flaky, flavorful and light. Quiche is a staple brunch item and a versatile French delicacy that can be rich and savory or a heart healthy alternative. However, this dish can also be quite time consuming to make.
If you are wondering if you can freeze quiche after cooking, we have an answer that will make you want to quiche the cook!
Good news moms! Quiche is not only a healthy and protein packed meal, but it freezes fantastically! You can buy pre-made frozen quiche at the store or simply make it at home and control the ingredients list.
When you freeze quiche after cooking, you will not only extend the shelf life of your dish, but you will also create convenient and easy meal options for when you are too busy to make a well rounded meal from scratch.
Guide To Freezing Quiche
Step 1. Consider What The Recipe Calls For
Eggs always seem to be on the ‘Do Not Freeze’ list due to the changes in texture that occur when they dip below a certain temperature. Thankfully, once cooked, there is no issue with freezing this eggs-cellent protein source. However, other ingredients will not always fare as well in the freezer. Thus, consider what you intend to put in this custard dish.
Most quiche recipes call for eggs, milk and cheese. Cream is another staple ingredient in this entrée. The remainder of the recipe is completely up to the chef. Quiche is a very versatile fare that can also include ham, bacon, spinach, mushrooms, jalapenos, tomatoes, onions and peppers, to name a few options.
However, it is important to note that while all of these food types will remain safe for consumption, freezing can change the texture and flavor of some of these items.
Ingredients To Think Twice About
The main ingredient that will incur texture changes is tomatoes. Unfortunately, they will lose their firm consistency and turn mushy when defrosted. Moreover, for those who have a heavy hand with spices, think twice about overusing “pepper, cloves, garlic, green pepper, imitation vanilla and some herbs [as they] tend to get strong and bitter”.
This can also occur with onions as well. Therefore, if your intent is to freeze the quiche after cooking, keep this information in mind!
Additionally, too much salt can play a detrimental role in the shelf life of quiches that use ham, bacon and other meats. The American Meat Science Association notes that “salt in the packaging will draw out moisture and will oxidize the meat fat, giving it a rancid flavor and shortening the period the meat can be left in the freezer. Therefore any meat that is further processed, or contains added salt will stay fresh for a shorter amount of time.”
Thus, the National Center For Home Food Preservation advises “when using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.” This can help keep your quiche tasting savory and maintain the time it will stay fresh in the freezer.
Step 2. Prepare The Quiche
Types Of Quiche
As mentioned, quiche is a very versatile dish, one that can also come in many different shapes and sizes. Home chefs can choose to prepare it with or without crust, as a whole pie or in individual slices, and they can even make mini quiches in a muffin tin.
No matter what version you choose, it is always best to freeze your quiche after cooking in individual serving sizes. This will reduce waste and make for a conveniently quick meal. Moreover, take note that the crust breaks easily when frozen.
Thus, if you are hoping to serve a picture perfect slice of quiche, consider a crustless recipe to maintain the shape of the dish.
Once you have cooked the quiche, allow for ample time for it to cool on the counter. This will better guarantee that it is fully cooked and safe to eat later down the line. However, remember that it is not safe to leave this type of food out for more than two hours.
This could lead to the introduction of dangerous bacteria that can cause foodborne illnesses.
Next, if you want individual slices, proceed to cut up your whole egg tart into the preferred sizes after the dish has completely cooled. Then, place the individual servings on a wax paper lined cookie sheet. Allow these pieces of quiche to freeze and then remove them from the freezer. This step is imperative.
Otherwise, the plastic wrap will adhere to the exterior, making for an extremely difficult removal process.
Conversely, if you intend to freeze the entire quiche, make sure that it is in a Cook & Freeze Pyrex container during and after cooking as well as when you place it in the freezer. Furthermore, make sure that there is at least ¾ of an inch of space between the top of the quiche and the top of the container. Food expands in the freezer and this will prevent the Pyrex from breaking when left in extreme temperatures.
Again, allow the quiche to freeze and then remove from the freezer.
Step 3. Wrap The Quiche
The best way to freeze your quiche after cooking is to apply a triple wrap in order to lock in the moisture, prevent freezer burn and elongate the shelf life. Therefore, take the now frozen items and tightly wrap the individual pieces or the whole pie in plastic wrap.
Next, wrap the items again in aluminum foil. These steps can also be done with the Pyrex container. Finally, take the newly encased meals and place them in a freezer safe plastic bag.
Remove as much air as possible and then make sure to put the current date on the container. You also have the option of storing the food in a vacuum sealed bag.
If the quiche consistently remains at 0 degrees Fahrenheit, it should last for up to three months in the freezer. Also, remember that once the food is reheated, it should be eaten promptly. Furthermore, do not refreeze it again.
Alternative Ways To Freeze Quiche
If you decide that you do not want to pre-make an entire pie, consider freezing the raw ingredients separately! First, make your crust and filling. Then, slide the dough filled tin into a freezer safe ziplock bag.
Remove as much air as possible before sealing. Next, pour your filling into either a freezer safe ziplock bag or a freezer safe Tupperware bin. Slide them in the freezer.
Just remember to leave ample time to thaw out the filling before you plan to cook your quiche!
Another method is to pour the raw filling into the pre-made crust and then place it on a cookie sheet and slide it in the freezer. Once it is frozen, follow the same instructions above for a cooked pie. All three methods will last for three months in the freezer.
Once you are ready to eat your conveniently prepared food, preheat the oven to 375 degrees. Then, remove the quiche from the freezer safe bag and peel away the aluminum foil and plastic wrap. Place individual slices in a glass Pyrex container and re-cover it with the aluminum foil.
This will prevent the quiche from over browning.
Next, cook the pieces for 20-30 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Follow the same steps for a whole pie, but expect cook times to extend by 10 to 20 minutes. Also, make sure to check the dish periodically throughout the cooking process.
If you freeze quiche after cooking, microwaving can be very simple and quick way to reheat slices and mini quiches. However, do not use this method with a whole quiche. Just as with cooking in the oven, remove all of the protective packaging and place the items on a microwave safe dish.
Then, cook them for three minutes. If the quiche is still not at the desired temperature, then continue to heat it in 30 second intervals until it reaches 165 degrees.
IMPORTANT NOTE: Thawing is not required for either cooking method. Just place the frozen pie or individual pieces directly in the oven or microwave.
Food Safety — Egg Products
Food safety is always important, especially with items that spoil easily. Quiche will only last in the refrigerator for three to five days. Therefore, if you know that you will not eat an entire pie, it is best to freeze the extra slices of quiche as soon as possible after the cooking and cooling is complete.
Moreover, the U.S. Food and Drug Administration recommends that you serve “egg-containing foods (such as quiches and soufflés) immediately after cooking.
Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving. [Additionally,] never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F.
Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).”
Lastly, when bringing your signature mini quiches to a holiday party or bridal luncheon, make sure to transport these items in a cooler and keep them on ice until they can be properly stored.
Furthermore, “serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. [Only] replenish as needed.”
You are able to freeze quiche before or after cooking. However, for the best results, cook this dish prior to placing it in the freezer. Why? First, when storing the crust and the filling separately, it will take up much more space.
It is also going to extend the time it takes to make your quiche. Second, when storing the uncooked crust and filling together, it will lead to the crust not being as flaky and crispy as compared to the pies that are immediately cooked after the filling is poured.
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.