Does any one know how .............

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
23/08/2009 17:28

............... to freeze home made quiche? I have a friend who wants me to make a few for her and even with the best will in the world I don't think her and hubby will get through more than 2 quiches at a time.





Actually thinking about it, maybe they could as they are both quiche addicts

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
23/08/2009 17:55

Hi booitsme



My husband and son are quiche addicts too. I freeze them (after cooking) the same way as I freeze everything else i.e. in freezer bags. I do find it's easier if you make them in the tin foil pie dishes.





Hope this helps



Jean

keithcaley



Joined: 13/06/2008
Posts: 2521

Message Posted:
23/08/2009 18:18

I haven't actually tried freezing Quiches, so Jean's post is the one to go for...

In addition, I would suggest following the general rules for freezing: -

Have the freezer set to 'fast freeze' even before you start cooking the quiches.

Cool them to room temperature on a rack after removal from the oven, then into the fridge to bring the temperature down to about 5 degrees C, then into a plastic freezer bag (complete with foil case as Jean suggests).

*Note* get as much air out of the bag as you possibly can, either by moulding the bag around the quiche (a particularly difficult manoeuvre to do without breaking the pastry, I would imagine!) or by using a straw to suck the air out. This minimises 'Freezer Burn' which is caused when moisture in the food is transferred to surrounding air and forms loose ice in the bag, de-hydrating the food and giving it that awful 'cardboard' texture!

I would mention that Quiche cooks very well straight from 'frozen' - don't bother to defrost it.

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
23/08/2009 18:22

keith - blige, your posting made mine look particularly feeble - I will be taking your advice from now on.



Thanks



Jean

kazbo


Joined: 05/04/2009
Posts: 208

Message Posted:
23/08/2009 18:27

Hi Bootsieme



I just wait until the quiche goes cold. Freezer bag. And freeze. No problems been doing this every 2 weeks since been out here and still taste as nice as fresh quiche.

queenbar


Joined: 14/06/2009
Posts: 427

Message Posted:
23/08/2009 19:51

Sorry if i sound thick, but apart from putting them in the freezer, are there other ways to freeze food....?



Sam (aka DD)

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
23/08/2009 20:02

DD - funnily enough, not that I know of



J

CarrieRBag



Joined: 23/12/2008
Posts: 1374

Message Posted:
23/08/2009 20:20

If you have any spare..... I'm yer girl! Love quiche

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
23/08/2009 20:59

Thanks for all the tips but wasn't sure if there was a "special" way of freezing - Maybe part cook but now I know! DD - No I haven't completely lost the plot - yet! Not about to try freezing them in the microwave, honest CarrieRBag - How about a blue cheese and bacon, or mushroom and garlic or mediterranean with sundried tomatoes and olives, or good old cheese and onion?????? The list goes on!

Coachie



Joined: 29/07/2008
Posts: 2135

Message Posted:
23/08/2009 21:23

Queenbar..not unless youknow someone who can get you some liquid nitrogen,tad expensive though..



Kieth ..I have just bought her indoors a smashing litte freezer bag sealer.It sucks out the air then you press a button whilst it is still sucking and presto ..one vacuum sealed bag..It is about 12"x 3" and tucks away on the work surface easily..

keithcaley



Joined: 13/06/2008
Posts: 2521

Message Posted:
23/08/2009 23:51

Coachie,

If they've invented a machine to do the sucking, then I'm expendable - Bye....

Whistler


Joined: 28/07/2008
Posts: 1332

Message Posted:
24/08/2009 12:47

They might be a bit mushy when you defrost them.