Make ahead quiche - how long

[Anonymous]

I've made this several time the day before & it reheats great ( delicious

I need it for the morning if the 27th, how far in advance could I make it? No time on the 26th, could do the 25tj but who wants to cook on Xmas - think it be ok 3 days ahead? 4?

[Anonymous]

An egg dish made 4 days ahead and just refrigerated? No thanks! You need to find time on the 26th to make it, or just skip it.

[Anonymous]

8:04 again. I should add that making it several days ahead of time and *freezing* it would be fine.

[Anonymous]

How does puff pastry (re)freeze after baking?

Forgot to include the recipe
http://m.kraftrecipes.com/recipedetail.do?recipeid=89651&cn=US&crlt.pid=camp.0rmp6ihnxjku

[Anonymous]

Wow! I see now why you don't have time to do that on the 26th.

I think that freezing puff pastry after it's been baked is fine, though it definitely won't be as good as fresh-baked. You could also freeze the quiche prior to baking, though I'm not sure how that would affect the quality of the filling.

[Anonymous]

OP I'd need to see the recipe, but I wonder if a viable approach would be:

- Make/freeze crust any time between now and the 27th
- Prep.cook filling ingredients other than eggs. Stash in Tupperware in the fridge.
- Whip eggs, mix with filling, and pour into crust on 25th o6 26th and toss in oven.

If you make it on the 24th, I'd be concerned the eggs would have weeped a bit by then.

[Anonymous]

Anonymous wrote:OP I'd need to see the recipe, but I wonder if a viable approach would be:

- Make/freeze crust any time between now and the 27th
- Prep.cook filling ingredients other than eggs. Stash in Tupperware in the fridge.
- Whip eggs, mix with filling, and pour into crust on 25th o6 26th and toss in oven.

If you make it on the 24th, I'd be concerned the eggs would have weeped a bit by then.

OP did post a link to the recipe above - it's different from a traditional quiche.

[Anonymous]

Oh I thought pp posted that link