or Connect
New Posts  All Forums:Forum Nav:

quiche

post #1 of 8
Thread Starter 

Hello Chefs,

I am looking for the best way to reheat quiche for 400. All I read says to reheat till warm thru, but all me sanitation study say to bring food up to 165 for reheats which I believe would dry it out.

I welcome any suggestion.

post #2 of 8
Thread Starter 
I would not mind your sarcasm if it includes a solution!
Not helpful
post #3 of 8

Hello there,

I don't know what your facilities are but i would slice it and do it in the oven until warm. Don't forget quiche is a dish served warm or cold not piping hot ( at least in UK).  

post #4 of 8
Wrap in damp paper towel then nuke it.
Of course this will wilt the pastry crust (as well as turn the egg to rubber) which can be corrected by a short time on the flat top.
IMO tho.....quiche is best when fresh out of the oven.
Leftover rubbery eggs are not good eats.

My solution would be to make a new batch every morning.
Study your sales for the last ? of time and use this info to create a par level.
Will you have the occasional waste?
Of course you will but such is the nature of the beast.
Will you run out sometimes?
Yep.
Let your guests know when it is gone it is gone.

Study the Franklin BBQ (Austin TX) business model.
The guy is a genius.

mimi
post #5 of 8


Cut it into pie shape portions cover with damp towel on sprayed sheet pan hold at 200degrees after getting it hot get a spray bottle of water to mist the towels if they should become dry.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 8
Quote:
Originally Posted by flipflopgirl View Post

Wrap in damp paper towel then nuke it.
Of course this will wilt the pastry crust (as well as turn the egg to rubber) which can be corrected by a short time on the flat top.
IMO tho.....quiche is best when fresh out of the oven.
Leftover rubbery eggs are not good eats.

My solution would be to make a new batch every morning.
Study your sales for the last ? of time and use this info to create a par level.
Will you have the occasional waste?
Of course you will but such is the nature of the beast.
Will you run out sometimes?
Yep.
Let your guests know when it is gone it is gone.

Study the Franklin BBQ (Austin TX) business model.
The guy is a genius.

mimi

 

I believe he is talking about a served meal for 400, not restaurant service of quiche.

 

As was mentioned quiche is usually served just warmed or at room temperature.

I have baked the quiche the day before, allow them to cool all the way, then place 4-6 on a sheet pan and cover the tray with wrap.

 

I like the idea of cutting them into pie slices, but I would leave them in the aluminum pie shells, place 4-6 on a sheet pan then into a 250 degree oven until warmed through.

post #7 of 8

As Ross said, precut but keep in pie tins, but cover with damp papertowel to help keep from drying out.  Serve warm, not hot.  I am assuming that you don't have a Combi oven that you can cook on convection with steam.  That would be the best option but I understand that most people won't have that option.

post #8 of 8
Quote:
Originally Posted by eeleads View Post

Hello Chefs,
I am looking for the best way to reheat quiche for 400. All I read says to reheat till warm thru, but all me sanitation study say to bring food up to 165 for reheats which I believe would dry it out.
I welcome any suggestion.

Sorry!
Was surfing the new posts area and missed the gist.
Heck I didn't even realize I was in the pro chef forum.
So I owe you a car wash or something.

mimi
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs