ADVERTISEMENT
- Real Recipes from Real People -

ISO: Can Quiche be baked then frozen to be reheated?

Misc.
I am looking for something easy to serve for my 91 year old mom's birthday with friends. I would like to try baking a quiche at my home then reheating at her home. Can I do this?
Thanks for the help!
MsgID: 0072419
Shared by: Debbie
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pecan Pie Made with Vanilla Pudding
  • I remembered seeing a recipe for pecan pie made with vanilla pudding mix in the Good Housekeeping magazine several years ago. I found the recipe, hooray-on the internet this past Christmas. It was wonderful, tasty, but...
  • Pho Bo (Hanoi Beef Noodle Soup)
  • PHO BO (HANOI BEEF NOODLE SOUP) 6 cups beef broth 1 slice fresh ginger (1/4-inch thick) 2 whole star anise 1 cinnamon stick 1/2 pound piece boneless beef sirloin, trimmed of any fat 3 ounces dried flat rice noodles* 1...
  • Homemade Bouquet Garni (make ahead, makes 8)
  • BOUQUET GARNI Simmer in soups, stews, or any sort of braised poultry or meat dish. 8 garlic cloves, peeled 1/2 cup dried parsley flakes 8 teaspoons dried leaf basil 8 teaspoons dried leaf rosemary 8 teaspoons dried l...
  • Chicken Poblano (Pollo a la Poblana)
  • CHICKEN POBLANO (POLLO A LA POBLANA) FOR THE POBLANO SAUCE: 4 poblano chiles 1 tablespoon vegetable oil 1 white onion, sliced thin 3 cloves garlic 1/2 teaspoon oregano 3/4 teaspoon thyme 1...
  • Fresh Tomato Salsa for Chuck
  • Fresh Tomato Salsa "Salsa Fresca" or "Pico de Gallo" is easy to make, especially because it requires no cooking. Just be careful when handling the chilies. 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stem...
ADVERTISEMENT
  • Any Fruit Dump with Brown Sugar Crumble
  • ANY FRUIT DUMP "My Nonnie has a recipe for a peach dessert that entails dumping peaches into a baking dish with butter and brown sugar, and then baking it for an hour until the fruit caramelized, soft, and all kinds o...
  • Triple Tomato Capellini
  • TRIPLE TOMATO CAPELLINI 1 (28 oz) can whole tomatoes, undrained 1 (15 oz) can tomato puree 3 cloves garlic, minced 1 tsp herb seasoning 1 tbsp olive or vegetable oil 4 medium fresh tomatoes, peeled, seeded and chopped...
  • Couscous-Stuffed Artichokes
  • COUSCOUS-STUFFED ARTICHOKES 4 artichokes 1 1/2 cups chicken broth 1 teaspoon curry powder 3/4 teaspoon ground cumin 1/2 teaspoon garlic salt 1 cup instant couscous 1/4 cup currants 1/2 cup sliced green onions 1/2 cup ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Can Quiche be baked then frozen to be reheated?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!