Reader’s Question: Freezing & Thawing Crustless Quiche

Dear Frugal Upstate,

I am hosting a brunch for 60+ at my church and I saw your recipe for crustless quiche that can be frozen.  If I make these in disposable pie tins, freeze for about 10 days, then how long do I heat to serve?  Thaw first?  Your help is greatly appreciated!

Theresa

Theresa,

Quiche for brunch should be lovely!  I should think that you could make the quiche in 9X13 disposable pans instead of pie plates and then cut into squares or rectangles to serve. You would just have to keep an eye on them while cooking and adjust the time to make sure that the center was completely set/cooked.  I’d say from perusing some other recipes for “quiche for a crowd” about 45-50 minutes at 350.

As for the freezing and thawing, I’ve always cooked the quiche, let cool completely and frozen it. I put it in the oven frozen and baked for 20-30 minutes at 350 degrees (check it as you go!).

I did some research for you and saw folks who preferred the taste and quality if you froze the quiche raw (careful not to spill!) and then popped it straight into the oven to bake at 400 for about 45 min for a 9″ pie.

Good luck-I hope you have a lovely brunch!

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