When preparing quiche for later use do you cook it before or after freezing?

Here's why:

* Food safety: Freezing raw or partially cooked quiche increases the risk of bacteria growth.

* Texture: Freezing raw quiche will result in a soggy crust and a watery filling when thawed and reheated.

* Taste: The flavor of the filling can be compromised if frozen raw.

Here's a step-by-step guide to freezing quiche:

1. Bake the quiche completely: Ensure it's fully set and cooked through.

2. Cool completely: Let the quiche cool down to room temperature.

3. Wrap tightly: Wrap the quiche in plastic wrap, then aluminum foil for extra protection.

4. Label and date: Label the quiche with the date it was frozen.

5. Freeze: Place the wrapped quiche in a freezer-safe container or bag.

To reheat a frozen quiche:

* Thaw overnight in the refrigerator.

* Preheat oven to 350°F (175°C).

* Unwrap the quiche and bake until heated through.

Enjoy your delicious and safely frozen quiche!