You may also want to consider making the filling before the crust if you intend to keep it for long-term storage. The filling can last for several months in the freezer, but the quality of the crust will deteriorate after a few days.
Only use a freezer-safe bag or container. Do not use a glass container, and do not use a thin plastic bag that is too flimsy to hold up in the freezer. Label the bag or container with the current date and the contents of the bag. This will make it easier to remember how long the filling has been in the freezer. [3] X Research source
Label the bag with the current date. Doing so will make it easier to keep track of how long the crust has been in the freezer.
An unbaked quiche filling can be frozen for up to one to three months, but the unbaked crust should not be frozen for much longer than 24 or 48 hours. [4] X Research source
The filling will need to thaw for a longer period of time than the pie crust. The crust only needs to be thawed for about 15 minutes. The filling will need to defrost in the refrigerator for one or two hours. Plan ahead of time, and make sure that the filling has ample time to thaw back into a liquid state before you need to bake it.
Note, however, that if the quiche filling still contains ice crystals, you may need to bake it for an additional five minutes or so since the filling will need to warm up in addition to baking.
The parchment paper is not strictly necessary, but lining the baking sheet with parchment paper first can make it easier to clean things up in case any of the filling spills out and onto the tray as you transfer it into the freezer.
The quiche should be as solid as possible. If the surface is soft, sticky, or tacky, it might stick to the plastic wrap or become indented after you place it in the freezer for storage.
It is important that you place the plastic wrap over the quiche before you place the aluminum foil over it. The plastic wrap will prevent the foil from sticking to the quiche after it freezes. [7] X Research source
It is important that you do not let air come into contact with the quiche as it freezes. If the quiche gets exposed to air, ice crystals could form on the surface. These ice crystals could cause the crust to become soggy once they melt.
Whether you do this step or not, you should label the outer layer of wrapping with the current date and the contents of the dish. Doing so will make it easier for you to keep track of how long the quiche has been in the freezer.
Unbaked quiche can be frozen for about one month without the quality being reduced.
Baking the quiche from frozen is recommended since thawing it out first can increase the likelihood of the crust becoming soggy.
Even though the quiche is technically solid after it bakes, the filling is still quite soft. Letting it tray freeze before going into long-term freezer storage can prevent the soft filling from getting damaged in the freezer.
If necessary, you can also place the quiche in a large plastic freezer bag for an even more airtight seal. Label the quiche with the current date and the contents of the dish. This will allow you to keep track of how long the quiche has been in the freezer.
Baked quiche can be frozen for two to three months, if necessary, without the quality being negatively affected. [10] X Research source
It is recommended that you do not thaw the quiche before warming it. Thawing it first can make the crust get moist and soggy.
