The practice of baking vegetables into a creamy egg tart, called a quiche, originated during the 16th century in Europe. The dish became popular during the middle ages as an alternative for meatless holidays. Today, quiches include savoury vegetable and meat combinations, typically served during holiday brunches or on other occasions. Baking a quiche from scratch isn't easy, but thawing and heating the frozen version can be tricky too. Each brand of quiche contains different ingredients that affect the proper defrosting and heating method.
- The practice of baking vegetables into a creamy egg tart, called a quiche, originated during the 16th century in Europe.
- Each brand of quiche contains different ingredients that affect the proper defrosting and heating method.
Defrost the frozen quiche in the refrigerator the night before using. Keep the dish in its original packaging or container to prevent drying and absorbing odours from other foods. You can also thaw your quiche at room temperature for a few hours before heating.
Preheat the oven to 190 degrees Celsius. Wait until the oven reaches this temperature before inserting the quiche or you risk burning the top.
Place the uncovered quiche in the preheated oven for anywhere from 5 to 40 minutes, depending on the size. Larger quiches may require up to 40 minutes of heating time. To test if the entire quiche is warm, place a metal knife in the very centre and feel the temperature of the knife's tip.
Avoid microwaving your quiche at any point during the defrosting or heating process. Microwaved quiche becomes rubbery and chewy.