Quiche is a brunch classic for good reason: It’s so easy to whip up and can be customized with all sorts of add-ins to suit any taste. Whether you go for a meaty, cheesy variety or prefer one packed with veggies, that combination of eggs baked in a pastry crust is sure to satisfy. Even better: Chilled quiche reheats nicely when you’re ready to serve it again. But what’s the best way to reheat to keep the eggs fluffy and the crust flaky? Keep reading for our best tips and tricks to reheat quiche and get a perfect eggy dish on the table in no time!
How to reheat quiche in the oven
The oven is by far the best method for reheating leftover quiche, especially if you’re serving up quiche Lorraine. This type of quiche is packed full of bacon that will get rubbery in the microwave. The oven will also help retain the flavors of any other type of quiche, plus preserve the texture of that delicate crust.
Lazarus Lynch, host of Food Network’s Comfort Nation and Chopped U, says the oven is his go-to method for keeping the eggs fluffy and crust flaky. As far as how long to reheat quiche in oven, make sure to allow 15 to 20 minutes. Here, Lynch lays out the steps he uses to reheat leftover quiche in the oven:
Start by preheating your oven to about 350°F.
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.
Every oven is unique, so your safest bet is to check the internal temperature and let your quiche reach at least 165°F.
Take your quiche out of the oven, transfer to a cool plate, garnish with your favorite herbs and enjoy!
How to reheat quiche in the microwave
While a microwave not the best way to reheat leftover quiche, it does work — especially in a pinch. And with the right steps, you can avoid turning the egg dish into a rubbery disappointment. Here, Lynch shares the steps to reheating refrigerated quiche in the microwave:
Take your quiche out of the refrigerator and let it get to room temperature.
Set your microwave to a maximum of 50 percent power. This will minimize the chance that your eggs overcook and lose their fluffy texture.
Place leftover quiche on a microwave-safe plate and warm for about three minutes.
If your quiche hasn’t reached your desired temp after three minutes, heat in 30-second increments to avoid overheating.
Take your quiche out of the microwave, enhance with your favorite herbs or side salad, and dig in!
How to reheat frozen quiche
Frozen quiche can be store-bought or homemade slices that are placed in plastic bags and then stored in the freezer for up to two months. When reheating frozen quiche, your best bet is to place it in the oven to thoroughly warm it up. This method is similar to reheating a refrigerated quiche: however, the amount of time the quiche needs to stay in the oven is longer. Below, HelloFresh chef Claudia Sidoti shares her steps to reheat frozen quiche:
Preheat your oven to 350°F.
Place the quiche on a baking sheet.
Cover your quiche with aluminum foil.
Bake for 30 to 35 minutes.
Allow the quiche to sit for about 15 minutes before removing the foil.
The quiche is done when it reaches an internal temperature of 160°F.
Is all of this talk about quiche making you crave it? We’ve got you covered! Below, you can find our test kitchen’s favorite recipe for Ham and Pepper Quiche. It’s filled with meat and veggies, which give it a sweet and salty flavor. Plus, herbed goat cheese adds a hint of richness.
This delicious quiche is not only a guaranteed brunch crowd-pleaser, but you can store leftover slices in individual plastic bags in the fridge for three to four days. Then when you’re ready to enjoy, remember to follow our instructions for reheating it in the oven or microwave!
Ham and Pepper Quiche
Ingredients:
1 sheet refrigerated pie crust dough(from 14.1-oz. pkg.)
3 cups minibell peppers
1 tbs.olive oil
6eggs
2 cupshalf-and-half
2 cups frozenpeas,thawed
6 oz. piecedeli ham,diced (about 1¼cups)
1(4 oz.)loggarlic-and-herb goat cheese,crumbled
½ tsp. salt
¼ tsp. pepper
Directions:
Active time: 25 mins
Total time: 1 hour, 30 minutes
Yield: 8 servings
Coat 9″ springform pan with cooking spray. Press dough into bottom and 1¾ inches up side of pan. Chill.
Heat oven to 375°F. On baking sheet, toss peppers with oil. Bake until just tender, 8 to 10 minutes. Cool. Place clean baking sheet on center rack in oven.
In bowl, whisk together eggs, half-and-half, salt and pepper. Reserve 4 peppers; remove stems from remaining peppers. Place peas, ham, cheese and stemmed peppers in pan. Pour in egg mixture. Bake on baking sheet until set, about 1 hour. Let stand 15 minutes. Top with reserved peppers.
The oven is by far the best method for reheating leftover quiche, especially if you're serving up quiche Lorraine. This type of quiche is packed full of bacon that will get rubbery in the microwave. The oven will also help retain the flavors of any other type of quiche, plus preserve the texture of that delicate crust.
We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.
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.
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.
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. But prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
When your chickens consume feed that is high in Omega-3's, they produce eggs that are also high in this key nutrient. Though Omega-3's are wonderful, healthy fats, they do have a dark side – they can smell and taste like fish, regardless of their source.
Choose ingredients with lots of flavour and combine them with seasonal vegetables: onions, mushrooms, spinach and chard, leeks, candied or dried tomatoes... you have an infinite number of combinations that make quiche a pleasure that can be renewed without tiring.
While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.
A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.
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.
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.
Hot or cold? Quiche must be eaten at least residually warm. Straight-from-the-fridge, cold quiche is a sad, drab thing, the filling set and leaden, the pastry all waxy with congealed fat. You need to loosen that quiche up a little: light some candles, give it a metaphorical massage, warm it through in the oven.
Ever had to rush an unappetisingly solid slice of quiche or tart for lunch or dinner because you didn't have time for the oven to do its thing? Well, leave that problem in the past, as you can heat up your slices in the air fryer at 170°C in just 5 minutes.
Reheat in a 350°F oven for 15 minutes or so wrapped in foil, until the center of the quiche is warm. To Freeze: Allow quiche to cool completely after baking. Wrap in a snug layer of plastic wrap followed by a layer or aluminum foil. Freeze for up to 2 months.
Cool the quiche completely after baking, then wrap it in a double layer of plastic wrap and then cover it securely in foil. Label and place in the freezer for up to 3 months. Step 2: Bake it from frozen. When ready to eat it, unwrap it and bake it straight from frozen at 350 degrees F until very hot in the center.
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