Post-party: freezing quiche? and Kaufman's deli comments

Freezing quiche?? Leftovers from today's brunch. Fully cooked. I've bought frozen quiche, so the answer must be yes. Anything I should know to maximize the good results?

We thought about inviting in all the neighbors to eat up the leftovers, but then we fell down and napped and now it's too late.

Red and white sangria were a big hit.

FYI, Kaufman's deli tray portions are huge. The Jewish mother in me collided with the Jewish mother in them, and we had enough food for several parties.

On a sad note, Kaufman's chopped liver is not at all what it used to be. Kind of grainy, and seems lean, as if they thought I might want to pretend it's health food.

And yes, before anyone says it, quiche and a deli tray are a weird combination. Caused by being too busy to really think this through, and my husband really wanted deli. And I wanted quiche. And there wasn't time or energy to negotiate, so we had both.

Judy H wrote:Freezing quiche?? Leftovers from today's brunch. Fully cooked. I've bought frozen quiche, so the answer must be yes. Anything I should know to maximize the good results?

Wrap it really, really good, otherwise it may pick up off flavors from other things in the freezer. I'd put a tight layer of plastic wrap around it (maybe two layers) and then put it in a ziplock freezer bag (squeeze out as much of the air from the bag as you can). Write the date on the bag and don't let it waste away in the freezer.

"On a sad note, Kaufman's chopped liver is not at all what it used to be. Kind of grainy, and seems lean, as if they thought I might want to pretend it's health food."

Purchased a couple of pounds of Chopped Chicken liver for Mother's Day this year.
Universal sentiment among the guests, not good. Very high sugar content and really unappealing. I actually spoke to Kaufman's about the Chopped Chicken liver and learned that this was the house style.
Which did you purchase, Chicken or beef?-Dick

Ugh, just thawed the quiche and reheated, and bleeech. It has lost all its custardy texture and is grainy and watery. Perhaps someone here will explain if i did something wrong, or if this is inevitable?

Re the chopped liver: it was meant to be chicken, but it was part of a platter, not ordered separately. I wondered if it was beef, because it so lacked the creaminess of chicken liver, or or if it just lacked enough schmaltz.

Judy - I think maybe you want to reheat while frozen, rather than defrost. Put it in the oven wrapped in foil and bake until heated through. Maybe remove foil for last 10 minutes to crisp up the top and bottom. Certainly, never microwave. You didn't nuke it, did you?

Nope, no nukes. Did not defrost, either. Put it in the oven uncovered though. Do you think covering with foil would avert the texture problem? (There's a second frozen pie.)

Nah. My idea was that it heated up too quickly. sorry

leek wrote:Nah. My idea was that it heated up too quickly. sorry

Well, I did wonder if I should reheat at a lower temp. I did 350, originally for 25 min, but the center was still not hot, so I gave it 10 more min. Maybe 325 would be better? I know I have bought and reheated frozen quiches, so I feel like there has to be a way... Though it could involve how the quiche is made, not just how it is reheated. Dunno. Way over my head here. Glad we gave two pies away to the neighbors and didn't freeze four pies, that would be too depressing.

from everything I've read, you cook it exactly the same as you would a fresh one, except for 15-20 minutes longer. Google the topic--there are a fair number of articles on it.