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Reheating Suggestion!

CurlieGlamourGirlie Feb 4, 2013 12:22 PM

I have totally bought into making more than needed and freezing, now that my family is just myself and my 5-year-old adventurous eating son. Usually I can just nuke the leftovers and voila, dinner is served. But tonight's plan includes a quiche in an aluminum pie pan, so it'll need to be reheated in the oven.

Any suggestions as far as time and temp?

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  1. c
    ChiliDude RE: CurlieGlamourGirlie Feb 4, 2013 12:36 PM

    I assume that the quiche is thin like a thin pizza? If so, preheat the oven to 200 degrees, then place the quiche on a rack in the middle for about 15 minutes if the quiche has been defrosted. Otherwise, more time will be needed.

    4 Replies
    1. re: ChiliDude
      CurlieGlamourGirlie RE: ChiliDude Feb 4, 2013 12:44 PM

      I'm yanking it right out of the freezer (I figure that's how I prep food from the frozen section!) and the volume takes up the whole aluminum pie pan. (About 8 or 9" in diameter)

      1. re: ChiliDude
        jjjrfoodie RE: ChiliDude Feb 5, 2013 07:24 AM


        Quiche is like a thin pizza. Ha!


        If a "traditional" quiche , thaw in the fridge overnight or on the countertop if already cooked then you can either nuke per slice long enuff to warm but not get the crust soggy or throw in in oven long enuff to warm and hopefully get the crust crispy but not dry out the filling.

        "I assume that the quiche is thin like a thin pizza?

        I'm still laughing my ass off.......LOLOLOLOLZZZZZZZZZZZZZZZZ

        1. re: jjjrfoodie
          CurlieGlamourGirlie RE: jjjrfoodie Feb 5, 2013 09:05 AM

          Actually, when I went to slice it up, it was approximately the thickness of a thin pizza, so that was a pretty good analogy.

          I wanted to avoid the microwave so the crust wouldn't get entirely soggy.

          The oven worked fine, but I was unsure of timing and temp.

          1. re: jjjrfoodie
            boogiebaby RE: jjjrfoodie Feb 5, 2013 05:36 PM

            There's no reason to laugh at ChiliDude. It's possible that his idea of a quiche is more like a tart, which would be thin like a pizza. Maybe he got confused, who knows.

            BTW -- the word is "enough". Not "enuff".


        2. e
          ellabee RE: CurlieGlamourGirlie Feb 4, 2013 06:59 PM

          I freeze a lot of leftovers or purposeful extras of dishes I make, and my experience in reheating has been that it's best to thaw the items in the fridge for 24 hours before re-heating.

          The gradual thaw helps preserve the texture of the food, and takes less time and energy to heat up before serving (because you're not having to thaw as well as heat).

          It takes just a bit of planning, but no more actual time.

          1 Reply
          1. re: ellabee
            CurlieGlamourGirlie RE: ellabee Feb 4, 2013 08:08 PM

            I'd agree - the texture wasn't as good as if I'd have thawed. Will definitely take that into consideration next time!

          2. w
            wyogal RE: CurlieGlamourGirlie Feb 4, 2013 08:26 PM

            Take a slice out and put it on a microwaveable plate.

            2 Replies
            1. re: wyogal
              CurlieGlamourGirlie RE: wyogal Feb 5, 2013 09:04 AM

              It was frozen solid, so the one-slice option was a no-go. Didn't want to microwave and have the crust get uber-soggy. It worked out okay enough this time. My 5-year-old isn't picky! :)

              1. re: CurlieGlamourGirlie
                wyogal RE: CurlieGlamourGirlie Feb 5, 2013 09:07 AM

                Yeah, I guess if you were in a hurry and didn't have time to thaw it.
                I never freeze quiche. I put it in the fridge, and take out slices to microwave, no soggy crust.
                It probably could lift out of a tin pie pan easily enough though, and transferred to a glass pie plate.
                Glad it worked out!

            2. j
              jjjrfoodie RE: CurlieGlamourGirlie Feb 5, 2013 03:50 PM

              My apologies.

              I was just assuming that it was a tradition pie crust based quiche which usually means two to three inches thick like a deep dish pizza. Or at least thats how I make and am served most quiches.

              Was this made in a tart dish thus why so thin?

              If mainly crust vs. filling, and uber thin then by all means rewarm it in a oiled and hot iron skillet or fry pan. If thicker or thick like I normally make, I do the microwave with awesome results.

              I just assumed the later. And thus I am the ass this time. Hahahaha.

              1 Reply
              1. re: jjjrfoodie
                CurlieGlamourGirlie RE: jjjrfoodie Feb 6, 2013 01:00 PM

                I had a 2-pack of those frozen pie crusts in aluminum tins. So, instead of making 1 more....substantial quiche with a roll-out crust in my glass pie dish, I made 2 thinner quiches in the aluminum pie pans. One was immediately consumed and one was frozen.

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