ALLEKO/iStock/GettyImages

Although today quiche is considered a traditional French dish, its origins actually stem back to medieval Germany. Quiche, is a hearty dish consisting of: pastry crust, with an egg, milk and/or cream filling, topped with vegetables, meat, cheese or seafood. Quiche is shaped like a dessert pie, but can be eaten for breakfast, lunch or dinner. It also freezes well, so it can be made ahead of time for later use. A quiche needs to be reheated properly to prevent food-borne illnesses and to maintain its flavor and texture.

Microwave

Remove from freezer and place the quiche in the refrigerator to thaw completely. Allow it to thaw out overnight for best results.

Place the quiche into a microwave-safe container. Remove any foil or plastic wrap from the quiche.

Reduce the microwave power setting to 70 percent or to a medium-high setting.

Heat the quiche in the microwave for two-and-a-half to five minutes or until the internal temperature reaches 165 degrees. Check the temperature while you heat the quiche to avoid overheating it.

Oven

Thaw the quiche overnight in the refrigerator. Place it out at room temperature for one hour.

Heat the oven to 350 degrees. Remove the plastic wrapping from the quiche, but you can leave the aluminum foil on if you desire.

Place the quiche onto a metal baking sheet. If you leave it in the aluminum foil, you can place it directly onto the baking rack.

Bake the quiche for 10 to 15 minutes. Test the temperature with a thermometer. The internal temperature must reach 165 degrees before you can safely consume it. Continue heating the quiche until it reaches this desired temperature.

Warning

Avoid eating the quiche if the temperature does not reach 165 degrees. A temperature less than this can promote the growth of dangerous bacteria.

Video of the Day

About the Author

Angela LaFollette

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.