Quiche, it's really quite simple to make! Much like many recipes, you can go 'full blown' homemade, but we really enjoy eating it more than we do preparing it, so we we opted for some cheats like store bought pie dough for today's post.
Whether you're preparing a meal for a crowd or just wanting to make something special for your loved ones this weekend, quiche is great fresh out of the oven, and freezer to oven - so we encourage you to make one for now and another one for later.
Pro Tips:
The secret to freezing quiche is packaging. You will want to ensure that you beat freezer burn by letting the quiche cool completely, wrap twice in plastic wrap, and finish in foil. Dating the foil with a PostIt note and sharpie can also come in handy, as quiche is best enjoyed within 3 months of freezing
Quiche can also be frozen in slices, rather than in their pie dish, if that fits your fancy! Take the same care in preparing them for the freezer, and the best by date still applies
When reheating quiche, don't bother with thawing - Martha Stewart suggests popping it right into a cold oven at 325 for 60-75 minutes (individual slices shouldn't take quite that long, 10 to 15 minutes should do the trick!)
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The best thing about quiche is the mix-ins, and it's just like pizza...whatever you enjoy is the right answer. Our recipe includes spinach, mushrooms and bacon, but if you like peppers or asparagus...add them! You can't go wrong.
We also suggest covering your crust, it may get done before the eggs are - and you don't want to risk burning what people see first! Amazon offers a few options, but you can always use foil if you're in a pinch or don't want to bother with something else in your kitchen gadget drawer.
Stay tuned for a recipe next week - it will be utilizing the extra crust from today's recipe for something sweet!
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