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Dec 16, 2009 02:52 PM

reheating quiche

I've decided to just do a Christmas brunch this year. It will feature a few quiches.
I plan to make them the day before and then reheat them when company arrives.
Is there a perfect way to reheat them? If I were to take a wild guess, I'd put them in the oven
for 20 minutes on 250 degrees. I need a more knowledgeable response, lol !

Also, what would you make along with the quiche? I will have a green salad of some sort
and was asked to make deviled eggs and I think I'll make croissants. Any other ideas for a more well rounded meal?

thanks and happy holidays!

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  1. That sounds about right to reheat, remember quiche don't need to be served hot, warm or room temp is fine. Do you really need to make them the day before? You could set up the shells with the fillings the night before, make the egg custard and set it aside, then bake them off that morning. Freshly baked quiche is always better than reheated, the crust tends to get soggy when made in advance. Bake them off early, then get those croissants in the oven.
    A nice green salad, fresh fruit, some cheeses, homemade croissants (good for you) with assorted jams should be a very nice spread. Top the deviled eggs with a bit of caviar, like salmon or whitefish roe, for a festive touch. Did you think about desserts? Drinks?

    6 Replies
    1. re: bushwickgirl

      Thanks for your reply! You're right, I WILL make the quiche the same day.
      I like the idea of topping the deviled eggs with caviar, I will do that. What are your thoughts
      about dessert? I was thinking maybe a strawberry shortcake.

      1. re: sweetpotato


        That's a very good observation on both the reheating method and instead, recommend to bake off the quiche fresh the day of serving. The lesson to be learned here is that a key to a successful event is proper planning and time management of the menu.....

        Many times the home chef believes in order to save time, they will make items the day before and reheat them the next day......this is in effect cooking the same item twice. Unless it is an item that needs more than two hours time to cook, you might just as well cook it on the same day, e,g. lasagna or roast chicken. If it is something that requires many hours like short ribs or pork shoulder roasts....then it can make much more sense to cook a day in advance..

        1. re: sweetpotato

          What are your strawberry options this time of year-can you get good, fresh strawberries where you live or were you thinking frozen? Strawberry shortcake is wonderful but really a summer dessert. Maybe it's summer right now where you live...anyway, I like a cookie tray for the holidays, although I realize baking 56-8 types of cookies is time-consuming and you're already making croissants. Many cookies can be made well in advance, like Emme suggested, down post, shortbread, dipped in chocolate and Florentines are very festive. Or just do a big batch of your best brownies a few days before, cut into small bites and serve with a buffet type setup of whipped cream, fudge and caramel sauces, chopped chocolate, chopped walnuts and/or crushed peppermints. You'll have lots of food, it's just brunch, anyway and one really nice dessert will be just fine.
          Edit: I see by your profile you're in NY so I guess i'ts not summer where you are, we're in the deep freeze right now!

          1. re: bushwickgirl

            Yes, brownies and cookies it is!! You're right, strawberry shortcake IS more of
            a summer treat. A great Fourth of July choice.

            1. re: sweetpotato

              If you're going to make brownies, make sure it's these:

              My friend made them with Ritter Sport Dark, and they were to die for.

              1. re: sweetpotato

                also, making the brownies in a mini muffin tray, instead of a pan, is a cute little change from the ordinary. make 'em the same way you would regular brownies, but grease the tin and don't fill very high (when it spills over the top, it's hard to get them out of the tin) and cook for 12-14 min.

        2. Quiche with individual roasted vegetables - carrots, beets and potatoes. Also served with couscous and green salad. I could eat this every day for the rest of my life.

          1. I'm not sure what variations on quiche you plan to have, but a salad definitely sounds nice as a textural complement.

            Perhaps some protein in the form of simple sausage, or sausage in mini-croissant pillows, i.e. a fancier pigs-in-blanket. You might also consider mini-pumpernickel bread toasts topped with a dollop of cream cheese, a mini-slice of lox and a couple of capers... just nice mini-bites.

            A fruit salad is a good suggestion as well by bushwickgirl, and i might also suggest a fancier presentation for some prosciutto-wrapped melon, or some blue cheese stuffed figs or dates drizzled with reduced balsamic

            i might also offer some yogurt and granola or muesli or cereal, just as a simple option if for some silly reason, someone doesn't feel like quiche....

            while fruit will likely be a very desserty aspect already, i'd even consider going as simple as some shortbread and florentine cookies.

            1. If you need sides, a nice coffee cake is great for a brunch. I agree with the fruit (in all forms) idea. For some reason a green salad doesn't seem brunchy to me.