If I’m being honest, there’s almost nothing I’d rather have than a slice of freshly baked quiche.
There’s just something about that combination of creamy, cheesy filling and light, flaky crust that always leaves me wanting more.
Unfortunately, life doesn’t always afford us the luxury of time to be able to enjoy fresh quiche, but reheating frozen quiche is almost as good.
Despite the fact that quiche has some ingredients like eggs and meat, which are perishable, it does freeze quite well. In fact, when properly prepared and stored, frozen quiche can keep for several months.
Of course, this article isn’t about freezing quiche but how to reheat one you’ve already frozen.
So is there a best way to reheat frozen quiche?
The best way to reheat frozen quiche so that you can maximize the flavor of the filling and the flakiness of the crust is to use a conventional oven. Additional methods which can work to a lesser degree include reheating quiche in a microwave or an air fryer.
We’ll discuss each of these approaches so that you can choose the one that best suits your situation.
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About Reheating Frozen Quiche
Before we get into the specifics, it’s important to look at one of the main ingredients in quiche and how it affects the process of reheating.
if you haven’t already guessed, we’re talking about eggs!
Eggs play a huge role in what makes quiche such a delicious food, but at the same time, when eggs are frozen, the texture can change very quickly.
Unless you’re careful, haphazard reheating of them can ruin your quiche by turning it soggy or rubbery, especially when using a microwave oven, so keep that in mind.
It’s not that a microwave can’t be used, it’s just that of all the options we’ll discuss, it’s the least preferred.
Also, no matter which method you’re using, always be sure and check the internal temperature of your quiche.
Be sure that it reaches 165 degrees to ensure it’s fully cooked.
Best Choice for Reheating a Whole Frozen Quiche
Not everyone who reads this article will be dealing with leftover quiche. A good number of you will also be reheating an entire frozen quiche.
If this is your situation, the best choice for you is going to be using a full-sized oven. While it can take a little longer than the other methods we’ll be mentioning, it’s the one most likely to produce consistent results and deliver a wonderfully flaky quiche.
As far as we’re concerned, that’s the only thing that matters!
Ideally, you want to reheat your frozen quiche so that its taste and texture is as close to freshly baked as you can get. To do that, a conventional oven will be your best option.
Begin by preheating your oven to 350 degrees Fahrenheit. You can choose to either use a baking sheet covered with aluminum foil or use a quiche dish. In either case, you’ll also want to cover the quiche to help it keep moisture and not dry out while it’s reheating.
If it’s coming straight from the freezer, plan on baking it for about thirty minutes. If you’ve previously defrosted it in the fridge, then you can cut the reheating time in half (approximately fifteen minutes).
Once it’s finished baking, it’s a good idea to remove it from the oven and allow your quiche to rest until it’s cooled off. You want to wait until the quiche is cool enough to slice without losing its structure. It should be slightly warm when you serve it for the best result.
|Conventional Oven||30 min (frozen) or 15 min (thawed)||350 degrees Fahrenheit||Baking sheet or quiche dish, aluminum foil||Reheating a whole frozen quiche for consistent results and a wonderfully flaky texture|
Best Choices for Reheating Quiche Slice(s) or Frozen Mini Quiche(s)
While a conventional oven is the best choice for a full quiche, it’s probably overkill for a single slice or for things like mini quiches.
Instead of going through the hassle of preheating and waiting for your oven to bake a single slice, other options like an air fryer and even a microwave might be better.
Although it’s probably not the first thing you’d consider using, an air fryer can do a terrific job of reheating frozen quiche. The added benefit is that an air fryer will produce an extra crispy crust thanks to the rapid circulation of heated air in the basket.
It’s what gives air fried food a fried “taste” without actually frying.
Preheat your air fryer to 330 degrees Fahrenheit, cover your slice (or mini quiche) in aluminum foil and cook it between 8 to 10 minutes.
When quiche, you can expect a delectable crust and moist warm center. Just allow your quiche to cool for ten minutes or so after cooking for the best results.
While it’s the most convenient option we’ve discussed, reheating frozen quiche in the microwave is going to be the trickiest to pull off successfully.
This doesn’t mean that your quiche won’t taste could when reheated in the microwave, but if you were hoping for a crispy, flaky crust that won’t be happening.
Another issue you’ll be facing is that it’s really not a good idea to try to microwave any food that contains frozen eggs and that’s especially true with quiche.
If you are in a hurry, it’s best to use your microwave’s defrost function prior to cooking the quiche. Since the power of every microwave varies, it’s impossible to say with certainty how long you should defrost your quiche prior to cooking it.
It’s best to be cautious.
Try defrosting for a couple of minutes before checking the consistency of the quiche, paying special attention to the eggs inside. Your goal should be to defrost them only as long as it takes for them to return to a fluffy state.
Once you’ve got it right, try covering it with a damp paper towel (to lock in moisture). At this point, it’s safe to reheat it for a minute or longer or until such time you’re happy with the texture.
After you’re done, allow your quiche to cool for a little while so you can be sure the heat has distributed evenly throughout.
|Air Fryer||8-10 min||330 degrees Fahrenheit||Aluminum foil||Reheating a slice or mini quiche for extra crispy crust and moist warm center|
|Microwave Oven||2-3 min defrost + 1 min (or longer) to reheat||N/A||Damp paper towel||Reheating a slice or mini quiche quickly, but with the potential for a less crispy crust and the need to be cautious with the eggs inside.|
Hi, I’m Jenny. I have many interests and, some would say, eclectic passions. A few words that best describe me? Hmm, well… Amateur surfer, professional traveler, food lover and writer extraordinaire. Oh, and lover of all furry, four-legged creatures!