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Left over quiche

post #1 of 9
Thread Starter 
Made more quiche for brunch than was eaten. Can it be frozen? Help please, thanks.
post #2 of 9

I have frozen quiche type tarts, but it depends on the ingredients. Cover with foil and put directly into the oven to reheat. Do not defrost. 

 

Other experts here might have a better take on it. 

post #3 of 9
I HATE to throw food away.
I have some really ugly potatoes (all dehydrated and shrunken) on the counter needing to be shredded for the compost pile.
Now that I have THAT off my chest.....
Follow Jakes advice but one comment...... precooked until tender then frozen and reheated broccoli can be pretty rank.
You did not mention your recipe so just thought I would toss that out there.

mimi
post #4 of 9
Quote:
Originally Posted by jake t buds View Post
 

I have frozen quiche type tarts, but it depends on the ingredients. Cover with foil and put directly into the oven to reheat. Do not defrost. 

 

Other experts here might have a better take on it. 

You said it , don't defrost it, right into the oven.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 9
Thread Starter 
Two types, 3-cheese and cheese w/ ham and onion so I think I'll wrap, bag and freeze and reheat in foil. Thanks folks. I just hate to waste food.
post #6 of 9
Not sure I would bag it too. Just wrap and put it the coldest part of your deep freeze. I wrap in parchment first then tinfoil, only because I don't like the metal touching the food directly.
post #7 of 9
Quote:
Originally Posted by kaneohegirlinaz View Post

Not sure I would bag it too. Just wrap and put it the coldest part of your deep freeze. I wrap in parchment first then tinfoil, only because I don't like the metal touching the food directly.

Hmm.
Food for thought ;-0
Never really thought of it but now that you point it out......
I try to use freezer containers with cling film patted down for extra protection but sometimes have to use foil (it's like socks in the dryer...where do those plastic lids go?).
Think I will start using parchment as first layer.
Out of habit I still buy the large food service rolls so not like it will be an extra expense.

mimi

* OBTW Kgirl the DH wants to thank you for the new addition for my OCD list lookaround.giflol.gif
post #8 of 9

I just feel that wrapping foods and then putting them into a freezer bag with all that air trapped in there isn't great

 

and mimi, I've got a boatload more acquired OCD ticks, stick around kid!

post #9 of 9

oh, I also use parchment as a first layer of covering, then tinfoil when cooking too, not just in storage

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