Quiche is a brunch classic for good reason: It’s so easy to whip up and can be customized with all sorts of add-ins to suit any taste. Whether you go for a meaty, cheesy variety or prefer one packed with veggies, that combination of eggs baked in a pastry crust is sure to satisfy. Even better: Chilled quiche reheats nicely when you’re ready to serve it again. But what’s the best way to reheat to keep the eggs fluffy and the crust flaky? Keep reading for our best tips and tricks to reheat quiche and get a perfect eggy dish on the table in no time!
How to reheat quiche in the oven
The oven is by far the best method for reheating leftover quiche, especially if you’re serving up quiche Lorraine. This type of quiche is packed full of bacon that will get rubbery in the microwave. The oven will also help retain the flavors of any other type of quiche, plus preserve the texture of that delicate crust.
Lazarus Lynch, host of Food Network’s Comfort Nation and Chopped U, says the oven is his go-to method for keeping the eggs fluffy and crust flaky. As far as how long to reheat quiche in oven, make sure to allow 15 to 20 minutes. Here, Lynch lays out the steps he uses to reheat leftover quiche in the oven:
- Start by preheating your oven to about 350°F.
- Take your quiche out of the refrigerator and allow it to come to room temperature. This helps ensure the quiche reheats nice and evenly.
- Place your quiche on a baking sheet and cover the crust with aluminum foil.
- Warm the quiche in the oven for about 15 minutes, depending on the strength of your oven.
- Every oven is unique, so your safest bet is to check the internal temperature and let your quiche reach at least 165°F.
- Take your quiche out of the oven, transfer to a cool plate, garnish with your favorite herbs and enjoy!
How to reheat quiche in the microwave
While a microwave not the best way to reheat leftover quiche, it does work — especially in a pinch. And with the right steps, you can avoid turning the egg dish into a rubbery disappointment. Here, Lynch shares the steps to reheating refrigerated quiche in the microwave:
- Take your quiche out of the refrigerator and let it get to room temperature.
- Set your microwave to a maximum of 50 percent power. This will minimize the chance that your eggs overcook and lose their fluffy texture.
- Place leftover quiche on a microwave-safe plate and warm for about three minutes.
- If your quiche hasn’t reached your desired temp after three minutes, heat in 30-second increments to avoid overheating.
- Take your quiche out of the microwave, enhance with your favorite herbs or side salad, and dig in!
How to reheat frozen quiche
Frozen quiche can be store-bought or homemade slices that are placed in plastic bags and then stored in the freezer for up to two months. When reheating frozen quiche, your best bet is to place it in the oven to thoroughly warm it up. This method is similar to reheating a refrigerated quiche: however, the amount of time the quiche needs to stay in the oven is longer. Below, HelloFresh chef Claudia Sidoti shares her steps to reheat frozen quiche:
- Preheat your oven to 350°F.
- Place the quiche on a baking sheet.
- Cover your quiche with aluminum foil.
- Bake for 30 to 35 minutes.
- Allow the quiche to sit for about 15 minutes before removing the foil.
- The quiche is done when it reaches an internal temperature of 160°F.
Bonus: A tasty homemade quiche worth reheating
Is all of this talk about quiche making you crave it? We’ve got you covered! Below, you can find our test kitchen’s favorite recipe for Ham and Pepper Quiche. It’s filled with meat and veggies, which give it a sweet and salty flavor. Plus, herbed goat cheese adds a hint of richness.
This delicious quiche is not only a guaranteed brunch crowd-pleaser, but you can store leftover slices in individual plastic bags in the fridge for three to four days. Then when you’re ready to enjoy, remember to follow our instructions for reheating it in the oven or microwave!
Ham and Pepper Quiche
- 1 sheet refrigerated pie crust dough (from 14.1-oz. pkg.)
- 3 cups mini bell peppers
- 1 tbs. olive oil
- 6 eggs
- 2 cups half-and-half
- 2 cups frozen peas, thawed
- 6 oz. piece deli ham, diced (about 1¼ cups)
- 1 (4 oz.) log garlic-and-herb goat cheese, crumbled
- ½ tsp. salt
- ¼ tsp. pepper
- Active time: 25 mins
- Total time: 1 hour, 30 minutes
- Yield: 8 servings
- Coat 9″ springform pan with cooking spray. Press dough into bottom and 1¾ inches up side of pan. Chill.
- Heat oven to 375°F. On baking sheet, toss peppers with oil. Bake until just tender, 8 to 10 minutes. Cool. Place clean baking sheet on center rack in oven.
- In bowl, whisk together eggs, half-and-half, salt and pepper. Reserve 4 peppers; remove stems from remaining peppers. Place peas, ham, cheese and stemmed peppers in pan. Pour in egg mixture. Bake on baking sheet until set, about 1 hour. Let stand 15 minutes. Top with reserved peppers.