Will the crust go mushy at all?You can bake it thoroughly, then wrap it up securely and freeze. Don't thaw, though, but rather put it into the cold oven, and then turn up to 400°F. The quiche will thaw with the rising temperature. When your oven has reached the 400, leave your quiche in there for another 25-30 minutes. It will be just perfect.
Will the crust go mushy at all?
Fuck yeah you can.can I freeze quiche and thaw/reheat without it ducking up too bad?
If you're looking to crisp it stick it on top shelf of oven, broil on high. Leave the oven door open and watch itOk...so I baked the quiche, cooled it, froze it, put it into a cold oven at 400 and when it reached temp, I baked for 25 min...the crust is mushy....any suggestions?
It's gud, eggy cheesybut not onli for breakfast. hasn't everybody had quiche? i wldnt eat it at airports. chefs bake em atree plantin farms and kitchens evrywherequiche? this is a new and fun word for me
I was pronouncing it Queechie instead of keesh and had no idea what this was aboutIt's gud, eggy cheesybut not onli for breakfast. hasn't everybody had quiche? i wldnt eat it at airports. chefs bake em atree plantin farms and kitchens evrywhere