From Christmas morning breakfast to a simple yet elegant dinner with friends, quiche is a fantastic go-to dish.
It works for so many different occasions, easily dressed up, but not so fancy or difficult to make that you can’t make it as a staple meal in your house.
But what do you do with the leftovers so that you can best enjoy this delicious food tomorrow out of the fridge, or in a couple weeks later after freezing?
Storage is one thing. Most of us know how to pack and save perishable food.
The next important step is getting it warm and delectable again. This may not be so intuitive, and you want to do it right.
Let’s look at how to reheat quiche properly so that it’s as good as it was the day it was made.
Is Quiche Even Reheatable?
Quiche is a surprisingly versatile dish. Protein packed with eggs and cream, it works with a large variety of added ingredients, from lighter vegetarian fare to heartier meat-lovers versions.
If you like eggs and cheese, there’s a quiche variety for you.
Make it crustless, and it becomes a gluten free and low carb quiche (see my crustless quiche recipe below).
With all of these ingredients potentially mixed together, it begs the question of how to reheat this dreamy concoction.
You might be thinking, we’ll I don’t want toover cook it by double cooking it. And turning it into mush or burning is also not high on our list when reheating quiche leftovers.
Rest assured, these concerns won’t happen with quiche under normal conditions.
Another important point here is that you want to reheat quiche so it’s consistently warm throughout. A quiche with an uneven temperature is enough to ruin the enjoyment of savoring each and every bite.
So let’s get to it…Your oven is the best way to reheat quiche!
The thing about quiche is it’s full, full, full of cream. It’s easy to think of it as primarily made of eggs but the reality is it has more none egg ingredients than egg in terms of volume.
Because of this, quiche does not give up its moisture easily, dry out and burn. So even though you’ve used an oven to bake it the first time around, it will hold strong a second time around when you reheat it.
The best part?
The natural convection heat transfer from an oven will warm it thoroughly while also making the outside nice and crispy again.
Sometimes after sitting in the fridge for a few days, the tops can get a little softer or even rubbery. How does “soggy rubber” sound? Not so good…
The oven brings back that fresh out of the oven for the first time texture that you want.
Why is crispiness good?
The best flavor in reheated quiche is in the crispy, brown parts
A crunchy outside that has a little more crispiness lends beautifully to flavor. As long as you allow enough time, a quiche will be as good as new (or better!) if reheated in the oven.
Think of reheating as an opportunity to actually enhance the quiche flavor the second time around!
This is, by far, my preferred method for reheating a quiche of any kind. And there are a few options on how to best do this, depending on how much you want to reheat, and the dish or pan you’re using. Read on!
How to Reheat Quiche in an Oven
Reheat individual servings of quiche in the toaster oven. Again, this is my favorite method!
Reheating quiche in the oven works for all occasions: Just you? Or you and a friend or spouse? Want a delicious and (fairly) healthy, but light (ish) lunch?
3 Easy Steps to Reheating Quiche
- Grab that leftover quiche from the refrigerator, and cut a slice or two. Up to four slices works pretty well this way if you use your toaster oven. If you’ve stored your quiche in the freezer, wrapped in individual servings, this method of reheating works perfect too.
- Arrange the slices, with space between, on parchment paper, on a small metal cookie sheet that fits your toaster oven.
- Set the oven to the Bake setting, at 375° for 15-45 minutes.
Tips on Reheating Time
How long you reheat quiche will largely depend on the size of the pieces, and whether or not you’re starting from frozen, cooled, or room temperature.
Keep an eye – and a nose – on the quiche. It’s ready when it looks and smells ready.
And it’s worth the wait, because it will brown up nicely this way, and retain all that lovely moist interior texture.
While you’re waiting, pull together something simple to serve with quichesuch as a tossed salad with a lemon or balsamic vinaigrette, depending on the fillings in your quiche.
Of course, if you have a convection oven this will work wonderfully too. And as you know, it’ll just get it reheated faster with the same great browning effect to enrich your quiche’s flavor.
The final tip here is to let it cool down after reheating. Quiche should never be eaten piping hot. While some people might prefer to eat cold quiche after being refrigerated, the best way to taste all of it’s irresistible flavor is to have it “hot meal” warm.
Think how you like to eat scrambled eggs or an omelet, and let that be your guide.
Make-ahead Quiche
One way us cooks like to be efficient is to prepare dishes ahead of time when we can. The idea is we cook something up, store it in the fridge temporarily, then pop it in the oven.
The advantage is it only takes a matter of minutes to have a dish, such as quiche in this case instead of double that time to procure and combine ingredients and then do a full cooking cycle.
So, make your quiche ahead of time, then let it cool before letting it rest in the fridge. In the hour or less that you’re ready to serve it, just take it out and let your oven do it’s magic.
Those that don’t know will be convinced you’ve been slaving away that morning whipping up your favorite homestead brunch staple.
What about Reheating Quiche in the Microwave?
An oven is not only an easy way to reheat quiche, it’s also the best way if you want the most flavorful results.
That said, ovens do take some time to heat up and then at least 15 minutes for the hot air inside the oven to transfer into your quiche the way you want it. It’s just how physics works.
So, what if you don’t have this kind of time? Well, the obvious alternative is our handy dandymicrowave. Can you reheat quiche in a microwave?
The answer of course is yes. But the caveat is that it’s not quite as good as in the oven.
The biggest problem is that what the oven does so well when warming up your quiche and keeping the outside nice and dry, the microwave just can’t pull off.
What you end up with at best is a well-heated piece of quiche, yes, but a moisty version of the original.
It’s like a piece that has, well been sitting out for sometime and reheated in the microwave.
You know the taste. It’s TV dinner taste. It’s sitting under steamed containers at a buffet taste. Not terrible, but certainly not amazing.
With a microwave, there’s just no way to get that thin layer of crispiness the hot and dry oven air can give you.
And so, there you have the trade-off for time. You’ll be eating your quiche faster after warming it up in the microwave but it won’t be quite as good.
Want a tip?
If youmust use a microwave, then one thing you can do is put it for longer than you might think.
Don’t just warm it up, and don’t just get it right to the point of being hot.
Let it go 30 seconds longer on high, or a minute longer on medium. Be careful, it will come out very hot and far from being ready to eat.
Let it sit for a few minutes and cool to a good, warm temperature. As it cools, it will give off some moisture.
It won’t dry out, but it will be the right amount of moisture loss to lose that “steamed” up taste and be the next best thing to use an oven.
There may be some liquid on the plate that accumulates after sitting. Simply transfer your piece of quiche to a fresh, dry plate and you’re good to go!
Crustless Quiche Casserole
Adapted from: Home.Made.Interest (homemadeinterest.com)
Serves 8-12
Ingredients:
□ 12 or 13 eggs
□ Three cups heavy cream
□ Three cups shredded cheese (play with varieties!)
□ Salt/Pepper
□ Fillings (see below)
Instructions
- Preheat oven to 375°
- Beat one dozen large eggs (throw in a 13th egg if eggs seem on the smaller size, or you just want to power it up a bit more).
- Mix in three cups heavy cream.
- Stir in salt/pepper to taste – I usually add 3-5 grinds Himalayan pink salt, and about the same of course ground pepper.
- Stir in fillings.
- Pour mixture in greased 9″x13″ casserole dish, be sure cheese and fillings evenly spread out
- Bake at 375° for 45-55 minutes, until nicely brown on the bottom, and golden and done on top
- Allow to cool for at least 15 minutes before serving. As mentioned above, quiche is best when it’s had a chance to cool a bit from oven temperatures.
Quiche Fillings
Think of adding ingredients to your quiche like you would to a pizza. Anything goes when it comes to cheeses, veggies, meats or greens.
You can also keep it simple and not add fillings. Just cheese quiche is great! But if you like those fillings, get creative.
Almost any veggie or meat will take your quiche to the next level. And once it’s been cooked, you can reheat all of these quiche ingredients.
All that said, there are a couple of things you have to remember.
Vegetables:
When adding veggies to quiche, make sure they’re blanched (or thawed if from frozen), AND as dry as possible.
My favorite veggie to add to quiche is spinach.
I love using frozen, because all you have to do is thaw it by running cold water over it in a strainer, then squeeze and strain until you’ve removed as much moisture as you can.
Then crumble into the quiche mixture.
Meats:
Make sure your meats are pre-cooked and seasoned the way you like them. Also drain any extra grease, and cut up into bite size pieces.
I like to use pre-cooked and frozen sausage links. I heat them in the microwave for a minute or so, dry them with paper towels, and cut up.
Final Words on Storing and Reheating Quiche
If you’re feeding a crowd, and they plant to reheat the quiche within the next couple of days, just store leftovers in the fridge, and reheat using whichever method works best for your crew.
If you’re just making the quiche to have on hand and consume in the future follow these easy steps to store:
- Allow it to cool completely
- Cut into individual servings
- Wrap each piece with parchment paper and store in freezer bag
You can store quiche this way for up to three months. Longer is probably ok, as long as it’s well wrapped and sealed with the air removed.
Pull out servings when you need them, then use the methods about for how to reheat quiche to your liking. Just be sure to make a new batch when you take the last piece!
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