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Par Cook Quiche?

post #1 of 11
Thread Starter 

I have a great recipe for a crustless individual quiche, but it takes 25 minutes to bake. Do you think I could par cook it, then finish it to order?

 

To make it a bit more pedestrian ... do you think I can freeze the portions I don't use from one Sunday to the next?

post #2 of 11

don't think you can par cook, but you can cook them through , then rewarm in oven, or god forbid to some, nuke it....quiche not only freezes well, it recovers well too

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 11
Thread Starter 

I don't even have a microwave in my kitchen!

post #4 of 11

I cook quiches at least a day ahead and then refrigerate/freeze.

 

Either serve room temperature or heat in a 350°-400°F for 5-10 minutes, depending on type of quiche.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 11

just out of curiosity, what type of pan do you use... a tart pan with removable bottom?...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #6 of 11

I use "ring molds" on a sheet pan lined with parchment or Silpat.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #7 of 11

and, she asks, stupidly, "doesn't the filling ooze out?"... gravity being what it is and murphy's law being what he is, how come?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 11

Zee secret, she is in zee cruite de pate brisee.

 

BDL

post #9 of 11

exceptin bdl that chefc's quiche is crustless...gotcha!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 11
Quote:
Originally Posted by durangojo View Post

exceptin bdl that chefc's quiche is crustless...gotcha!

joey


Ooops! OK, left out a step for crustless, I use a ring of crust dough to seal the ring mold to the parchment/Silpat, at least it works for me

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #11 of 11
Quote:
Originally Posted by PeteMcCracken View Post

I cook quiches at least a day ahead and then refrigerate/freeze.

 

Either serve room temperature or heat in a 350°-400°F for 5-10 minutes, depending on type of quiche.

Thanks--very helpful to know.

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