Next time you make a quiche, prepare an extra one and freeze it so you can pull it out for a quick brunch or weeknight meal. A baked quiche freezes well for up to two months; an unbaked quiche can be kept for one month. Prepare the quiche in a disposable tin pie pan for easy freezing and reheating.
Once the quiche is cooked, allow it to cool completely. Since quiche's delicate custard may take on any other flavors in the freezer, wrap it securely in freezer paper or aluminum foil. When wrapping, cover all exposed edges by using two or three rectangular sheets that you place perpendicular to one another; and make sure the paper or foil fits tightly over the pie.
Alternatively, slide the quiche into a gallon-size, zip-top freezer bag, press out all the extra air and seal. For extra protection, you may opt to wrap the quiche in cling wrap first.
Place in a freezer with a temperature of 0 degrees Fahrenheit or below. At this stage, do not put anything on top of the quiche or you risk denting its delicate custard; once it's frozen, you can stack it with other items.
When you're ready to reheat the quiche, unwrap it and place the pie in a preheated 350 degree Fahrenheit oven and bake for about 20 minutes, or until heated through.
First, place the unbaked quiche on a baking tray and slide gently into the freezer. Allow it to firm up completely, which takes several hours. Remove the frozen quiche and wrap in freezer paper or aluminum foil; you may also slide it into a zip-top freezer bag. Label so that you remember to use it within a month.
You don't have to thaw the quiche before baking, simply add 10 to 15 minutes to the original recipe's baking time.