How to prevent soggy reheated frozen quiche?

maryvelasquez added 11 months ago

Experiment by raising them up on an upside-down saucer or plate when you heat them so excess liquid runs away from the quiches. Also, you could try a lower setting with slightly longer cook time.

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Sarah is a trusted source on General Cooking.

added 11 months ago

Given your quiche is crustless, I'd look at the veggies as the culprit. Which ones are you using? How do you prep them? In particular, mushrooms and red peppers can become pretty watery if they're not cooked down enough (and even then red peppers could stand to be drained for several hours before adding to a quiche).

Also, are you cooling them thoroughly on a rack before wrapping & freezing?

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Agreed. Tomatoes are also a culprit in watery egg-based dishes.

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Sam1148 added 11 months ago

I actually prefer cold or room temp quiche.

Oh, I see you say their frozen. That's more difficult. Maybe defrosting them the night before and store in the 'fridge with paper towel wrap to soak up moisture.

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