Jordan Cooks!

I’m a fan of breakfast quiches. Something about eggs, bacon, maybe even a little cheese in a soft pastry just sounds lovely in the morning. In a way, they’re kind of like a “stuffed crust” crescent rolls, which has a strangely appetizing sound to it. Personally, I don’t usually make large pies, instead opting for smaller single servings that an individual could eat on their own (ok, sometimes the dog still has to finish mine!).

At the same time, I’m not much of a morning person. Getting up to immediately prepare and bake an entire quiche is hardly appealing which leaves me with the need to prepare and freeze my quiches in advance. And yes I could have everything made the night before and sitting in the fridge but I’m hardly that prepared .

Anyway, here are a few lessons I’ve learned from my misadventures of freezing quiche. I would certainly love to hear other advice folks may have to share as well.

Separating the Filling from the Crust

This is my preferred method. I prep and mix all filling ingredients in a bowl and divvy those up into freezer bags with one or two serving per bag. Those ready for the freezer and I just take them out the night before to defrost. At this point, I’m done.

“What, no pastry?”

Nope, I’m lazy, lol, and usually have some store bought, pre-made stuff ready to go. Add my filling, a pastry top, and ready for the oven. When I freeze a pastry dough it comes out a bit soggy after defrosting and doesn’t bake as well. Although, when I do freeze the dough, I mold it to the pie tin before putting it into the freezer.

Freezing Quiche Pre-Baked

This is simple. Bake it, let it cool and throw it in the freezer. Although, again not as good because I tend to soggy up the crust, but it sure beats having to think in the morning!

Edit: Oh, the one other note I would have is that eggs and cheese can get a bit rubbery at times in the freezer. I don’t think there’s much to done about it though outside of making everything fresh. Fat chance of that in the morning.