Recipe: How to Freeze Quiches or Flans and Pastry Shells

HOW TO FREEZE QUICHES OR FLANS
Source: Will It Freeze? by Joan Hood

Pastry:
When making pastry, double the quantities and use the extra to make a flan case for the freezer. In this way you will build up a stock of cases that are endlessly useful for speedy savory and sweet dishes. They can be frozen unbaked or baked, unfilled or filled, whichever is easiest at the time.

Unfilled, unbaked or baked:
Freeze in flan ring or foil case until hard, remove ring or case and wrap in a polythene bag. Baked cases need protection against damage, so pack them in boxes.

Filled:
Make up any quiche or savory flan, bake and cool then open-freeze so the surface doesn't get damaged. When frozen wrap in polythene hag and return to freezer.

Sweet flans can be frozen, too, but not meringue toppmgs; these should be added before serving.

RECOMMENDED FREEZER LIFE:
Unbaked, unfilled pastry, 3 months
Baked, unfilled, 6 months
Baked, filled, 2 months.

TO USE
Unbaked, unfilled:
Return flan raw to its original container and bake blind (400 degrees F, 200C) for 20-25 minutes.

Baked, unfilled:
Thaw at room temperature for about 1 hour.

Baked, filled:
Loosen wrappings and thaw at room temperature for 2 hours to serve cold, or heat through (350 degrees F, 180C) about 20 minutes.

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Hi Debbie,

Here is some info for you along with some recipes previously shared. Wish your Mom a Happy Birthday for us!

Betsy