Can I make this crustless quiche a day ahead?
I'm hoping to make this zuchhini crustless quiche for brunch this weekend, but would like to get my prep work done ahead of time. Can I make this quiche at night, put it in the fridge, and bake it the following morning? Can anyone think of why this might NOT work? (breadcrumbs? egg will absorb everything and become dry?)
Thanks in advance!
I make crustless quiche fairly regularly. I've baked them ahead of time and frozen and you'd never know the difference. I reheat at 350 covered for maybe 15 and then uncovered about the same amount of time. Not sure I'd try to assemble but not bake right away. How about make it all up the day before and leave in the bowl?
I don't think anything terrible would happen overnight. I'd be concerned about the zucchini weeping if it hadn't been sweated.
I'd go for it.
I would prep and assemble until the "pour custard on top" part of the directions. Keep the egg/dairy mix well covered, and seperate, same as the prepared pan with veggies.
The next morning let eggy mix and veg dish come to temp for about 10-15min, then rewhisk and pour over custard and bake.
I make crustless quiche often, for a quick breakfast. I bake it, and keep in the fridge several days, reheating slices as needed. I wouldn't put it together with the eggs and bake the next day. You could prep all the veggies ahead, then it would be quick to beat the eggs, throw it all in the pan and bake. And I'd probably spill the whole thing, trying to get a pie pan full of raw egg into the fridge!