How to make quiches and pies ahead of time?

18 years ago

I am hosting a holiday open house and want to make several things ahead of time so I'm not in a panic the day before. So far I am planning on ham, corn muffins, quiche, salmon and potato pie, fish chowder, hot crab dip, cheese fondue and spanekopeta (Greek spinach pie shaped like little triangles). There are also a bunch of desserts and appetizer plates that will be made or assembled that day or the day before.

I know I can make the corn muffins and freeze them. The ham just has to be heated. The fish chowder I will make the day before. Cheese fondue and crab dip will be made that day (easy).

What about the quiche, pies and spanekopeta? Should I assemble them and then freeze them unbaked? Or should they be baked and then frozen? Any help is appreciated. Thanks.

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Comments (10)

dgkritch
18 years ago
Quiche and pies can be baked and frozen. Wrap well in foil and reheat in the oven.
Can't help with spanekopeta as I've never made it.

Deanna
sue36
Original Author
18 years ago
Thanks Deanna.
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Bummer when I noticed the 2011 date. I was ready to pull out my red pen. Like my junior high English teacher. "Bad grammar gets me in more of a frenzy than bad quiche recipes lol", ( lol ) I tend to be tolerant of writing errors. Their, there, your, you're, is pretty basic but we have a gardening poster on another forum that is extremely shy and has zero writing skills that we all encourage as no one should be ridiculed for lack of education. "I have been catering quiche for 35 years. Listen up." A career in quiche does not need an English degree, but wow. The scolding tone is hilarious. (one post only) I make frittata, not quiche with a crust, for many reasons. Easier with so much veg and quick. No pastry to deal with. Pre-heat oven hot, start the cast iron on the stove-top with a thin potato crust. turn down to 250º. Mid-week meal. Like last night. I don't stock cream. Or milk. Excellent meal but I'm not charging $ for it. "Anyone who gives a time is silly..." At home we need a starting point trying many different recipes. All ovens are different so a basic time is necessary....check at 20 minutes, re-check at 30, etc.
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Thanks to all for your helpful advice. The shower was a wonderful success. I did make quiche - 6 of them ---2 each of spinach/feta, artichoke/swiss and bacon/cheddar. To my surprise, the bacon/cheddar was the first to go, followed by artichoke, then spinach. I thought it would have been the other way around. Anyway, I had way more than enough and after most of the people left, some were going back for "seconds". Even the guys who came over later enjoyed it. My sister made five different breads, I had a fruit tray and roasted potatoes with green, red and yellow peppers and sliced ham. For dessert we had a large assortment of finger pastries!! It was all wonderful. For the quiche ---- I ended up using Pillsbury as I knew I would be in a time crunch. It unrolls so nicely and is quite thin. I pre-baked the crusts late on Saturday night. I covered them with foil, put in weights, baked them for 10 minutes at 375, then uncovered them, brushed on an egg white/dijon wash and baked for another 5 minutes. I prepped all of the fillings on Saturday. Sunday morning, I beat the eggs, half&half, added the fillings and baked. It was so easy. By noon they were cooled, but just slightly warm ---- thought I would share my success. Thanks again for all of the insight.
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I was intrigued, since that seems to be the universal description, so I ran it down. The All-Clad site even says "porcelain" but doesn't explain. A customer review on Cooking.com says "heavy, non-metal insert". Here's a description from Metrokitchen.com: With the All-Clad Copper-Core porcelain double boiler insert, you can melt chocolate or gently reheat foods with confidence. This duo features a 2 quart sauce pan made of five layers of metal, including a core, copper layer to generate optimum heat distribution and conductivity. The 1.5 quart insert has a porcelain base to be placed over gently simmering water. You'll gain optimal temperature control of delicate ingredients without the threat of scorching or burning foods. This set comes with two lids to fit each piece individually. The All-Clad Copper-Core porcelain double boiler insert includes the following items:* Exterior pot is a 2 quart All-Clad Copper Core sauce pot* Insert is white porcelain with a capacity of 1.5 quarts* The porcelain comes with a stainless ring that fits around it. This ring has a handle to make the insert easier and safer to remove from the exterior pot* All-Clad stainless lid* Fully-clad All-Clad Copper Core cookware is made in the USA. Lids are currently being made in Asia. AHA! Progress! Then I found a much better picture on good old Houzz: Here's another view from Jlhufford.com It's a porcelain bowl grafted onto an All-Clad pot handle! It's actually a pretty cool design. It gets to be their signature stainless steel, but still a perfectly non-reactive interior. They have a larger one that they say is non-reactive because it's 18/10 stainless, and that's sort of true, but the porcelain is better. :) The picture at Chef's Arsenal that confounded you is probably of that bigger insert. OTOH, the shape isn't the most convenient looking. I haven't found a picture of the interior, but, for whisking, a true bowl shape works better, and, especially, a wider opening so you have room to work sideways, rather than up and down. Pyrex, Duralex, Arc and Anchor Hocking all make appropriate glass bowls. :) They're often sold as cheap open stock at grocery stores that have housewares sections, and they also come in nesting sets. Very useful things to have around. I have the Arc set, an extra from the "Arcoroc" days that was my mothers (most useful size and most used) and an extra set of the four smallest. You could check the market for a good bowl to use as a double boiler. :)
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cat_mom
18 years ago
I would think the spanekopeta can be frozen. I've done so with artichoke filled triangles and cheese filled ones, and they were perfectly fine. I flash froze them and when they were frozen, popped 'em into ziploc bags. Then, put them on baking/cookie sheets (no need to thaw) and bake them 'til heated through and golden.
lindac
18 years ago
I wouldn't begin to freeze a quiche. It's an egg custard and I would be afraid it would get watery....and even if you added flour, I would be afraid the crust would be soggy.
I would make the crust ahead and portion it into one pie size balls and refigerate for up to 3 days....and the night before chop the veggies and garte the cheese and fry and crumble the bacon....and morning of...just roll out the crust, mix up the eggs and milk and cream, dump in the fillings and the egg mix and bake.
When I have had to have quiche ready by 7:30, I have even parbaked the crusts the night before and filled and baked the quiche in the morning.
I don't think you will be very happy with freezing quiche for a party.
Linda C
cattknap
18 years ago
My best friend froze a dozen homemade quiches for a wedding breakfast and they were absolutely perfect....just wrap tightly and then bake - you would never know they were frozen.
lindac
18 years ago
Froze unbaked? Or baked?
I may have to make a test batch....because since I live alone, I really would love to have 1/4 of a small quiche in the freezer.
I have eaten those frozen mini quiche you can buy but they are not really custardy.
Now I am wishing i had a piece of quiche Lorraine for breakfast. I'm going to a luncheon later....you don't suppose she will serve quiche?
Nah! Probably doctored up canned soup and I'll trade my good jam for a overly perfumed candle!
Lidna C
doucanoe
18 years ago
I have frozen quiche many times, both regular and mini quiche. I bake it first, then just reheat in the oven after thawing. I don't wrap mine in foil like Deanna does, but I am sure either way would work fine.

Linda
dgkritch
18 years ago
Yes, I bake first.
And, to be completely honest, I don't always wrap in foil... (Smile)

It depends on how long it's going to be in the freezer. If it's just a couple of days, I'll use plastic wrap. If it's "unknown", I use foil for a thicker layer of protection from freezer burn.

LindaC: Go ahead, make a quiche, quarter and freeze the extra. Really, it doesn't separate. And such an easy POOF.
Especially if you've got a bag of homemade rolls or bread in there too!

I make 2 at a time when I have excess eggs and always put one in the freezer. Two dinners, two lunches and DH & I can polish off a whole one.

Deanna
jessyf
18 years ago
LindaC you are ON for freezer testing. I KNOW you have the baking pieces to pull this off!

Three batches:

one regular, out of the oven (control)
one assembled and frozen, unbaked
one baked and frozen

On your mark, get set.....GO!
powelllady_gmail_com
15 years ago
Hate to ask this newb question - but how LONG and at what TEMP do you rebake a fully frozen quiche? It is really important I don't have to keep everything waiting b/c I did it wrong....please advise asap!!

How to make quiches and pies ahead of time?

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sue36
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How to make quiches and pies ahead of time?

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sue36Original Author

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sue36
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