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?
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.
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!
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.
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