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Tips for making quiche ahead and freezing

  • In this image taken on April 22, 2013, ham and cheddar quiche for Mother's Day is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead) Matthew Mead—AP


Tuesday, November 01, 2016

Q: I’m planning to make and freeze a ham-and-cheese quiche. I’ve never frozen a quiche before. How long should I bake it before freezing?

A: I’d fully bake the quiche and let it cool completely, then wrap it airtight and freeze. You probably could go straight from freezer to oven when you’re ready to reheat, but I think it might be better to defrost it (still wrapped, overnight, in the refrigerator) and then reheat. I don’t have experience doing this, but I think it will work.

Q: I’m baking two apple pies for my son’s birthday. The party is about 1½  hours away. Do you think I can assemble on Friday and bake on Saturday? If so, how would you store overnight?

A: I’d assemble the pies whenever it’s most convenient for you and pop them into the freezer. When they’re solid, wrap them airtight, then unwrap and bake them directly from the freezer on a baking sheet.

Q: Can you bake with frozen (then thawed) bananas? I have two very ripe bananas but no butter or shortening to make banana bread with.

A: Absolutely! Freezing bananas for a rainy day is a great thing. Thaw. Bake. Enjoy!

Washington Post