Next time you make a quiche, go ahead and prep an extra one to freeze so you can whip it out for a quick brunch or weeknight meal. Quiche is a food that keeps remarkably well over time, and having an easy homemade meal at the ready is a great thing. A baked quiche can be frozen for up to two months, while an unbaked one can be kept for a month.
Once the quiche is cooked, allow it to cool completely. Since quiche's delicate custard may take on other flavors in the freezer, wrap it securely in freezer paper or aluminum foil. When wrapping, be sure to cover all the 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 air and seal. For extra protection, you may want to wrap the quiche in cling wrap first.
Once you've place it in the freezer take care not to put anything on top or you risk denting the delicate custard. After the quiche has frozen though you can stack it with other items.
When you're ready to reheat, unwrap the pie and place it in an oven that's preheated to 350 degrees Fahrenheit 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 or slide it into a zip-top freezer bag.
You don't have to thaw the uncooked quiche before baking, simply add 10 to 15 minutes to the original recipe's baking time.