Thanksgiving Leftovers Quiche Recipe - Sizzling Eats (2024)

FAQs

Thanksgiving Leftovers Quiche Recipe - Sizzling Eats? ›

Making Quiche Ahead of Time

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

Making Quiche Ahead of Time

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

When ready to eat it, unwrap it and bake it straight from frozen at 350 degrees F until very hot in the center. Check it frequently; baking time will vary but should be about 1 to 1 1/2 hours depending on the size and type of pan. Allow the quiche to set for at least 10 minutes before slicing.

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.

"But the quiche will taste better if you allow the final product to cool completely (think several hours or even overnight) before slicing," says Zimmerman. Then, warm up individual slices or serve them at room temperature. (If you won't be enjoying your quiche until the next day, be sure to refrigerate it.

The answer is simple: leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving to eat all those delicious leftovers or place them in the freezer to enjoy later. If you store leftovers in the freezer, they will be of best quality within 2-6 months.

Apparently I'm in the minority, as this poll reported that 80 percent of Americans prefer the leftover version.

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Is it better to reheat quiche in oven or microwave? ›

According to Pantry & Larder, the oven or even a toaster oven is by far the best method for reheating quiche for several reasons. The oven not only allows the quiche to heat evenly, but it is also easy to get a perfectly heated pastry without burning or drying it out.

Take your quiche out of the refrigerator and allow it to come to room temperature. This helps ensure the quiche reheats nice and evenly. Place your quiche on a baking sheet and cover the crust with aluminum foil. Warm the quiche in the oven for about 15 minutes, depending on the strength of your oven.

Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only. Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet.

Do not thaw the quiche! Remove the aluminum foil and plastic wrap. Place foil loosely over the quiche and place the frozen quiche into the oven and bake for 50 minutes. Remove foil, and continue to bake for 30 minutes, or until top is golden brown.

The best way to freeze quiche is to bake it first. Freezing uncooked quiche and then baking it can be tricky to get it cooked perfectly, and it doesn't save a lot of time. But baked quiche freezes perfectly wrapped in individual pieces in aluminum foil and placed in a resealable plastic bag.

The best texture and flavor will come from thawing out your frozen quiche. This helps preserve the custard-like texture and flaky crust. To defrost and thaw your quiche, place it in the refrigerator for 24 hours prior to cooking, which will ensure that the center is thawed.

Take your quiche out of the refrigerator and allow it to come to room temperature. This helps ensure the quiche reheats nice and evenly. Place your quiche on a baking sheet and cover the crust with aluminum foil. Warm the quiche in the oven for about 15 minutes, depending on the strength of your oven.

If you want to make a quiche in advance, you can make the shell and blind bake it, if required. Wrap the shell in plastic wrap and refrigerate it over night. You can make the filling custard and have it in a bowl (I would actually use a sealable container).