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May 10, 2004 03:24 PM

Make-ahead quiche?

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I'm hosting a post-graduation brunch this Saturday. I would like to serve quiche, but I'm not sure how to get it on the table without baking it ahead of time. The ceremony starts at 10am (I'm attending) and then all the family are coming back to my house after it's over around noon. I don't want to keep everyone waiting for an hour while the quiche bakes. Has anyone ever baked quiche ahead, even the night before, and then reheated it? I'm worried about the filling getting rubbery and the crust getting soggy.

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  1. Quiche is one of those thing that can be great served room temp. But you can definitly baked ahead of time and reheat before serving. Just make sure you reheat at a lower setting.
    To prevent soggy crust, you might want to blind bake the crust slightly before you pour in the filling. After the quiche is baked, you won't have to worry about the filling corrupting the crust.

    1 Reply
    1. re: Wendy Lai

      You could always serve a crustless quiche. But then it's more of an egg casserole. Still tasty though.

    2. Quiche reheats beautifully. I don't even prebake the crust. Leave it on the counter before you go to the ceremony and then pop it into the oven for a half hour at 325 to reheat. Pop open a bottle or two of champagne, make some mimosas, and no one will know they're waiting. Also, if you haven't tried them, the Marie Callender pie crusts are really good for ready made.