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How To Reheat Quiche – I Test 3 Methods

Quiche is such a versatile, quick meal to have in the fridge.

But how can you achieve that just-baked texture when you’re reheating it? 

I’ve experimented with three different reheating techniques to settle the question of which one produces the fluffiest egg filling and flakiest pie crust.

Hint: the best way to reheat quiche is in the oven.

I’ve also included tips on storing and freezing your quiches so you can prepare them in advance for busy days or special occasions.

If you’re ready, let’s get to it!

A note on my experiment

Quiche Lorraine isn’t the only tart in town.

With various vegetables, meat, seafood, and cheeses providing complexity in different quiches, it can be tricky to get your timings just right.

So, with that in mind, here are the reheating methods I tried:

  • The oven (best overall result)
  • The microwave (not great, soggy pastry)
  • An air fryer (good, but the pastry was a little too crispy)

Heating the quiche in the oven proved to be the best way to achieve a crisp, flaky pastry and hot, fluffy egg.

I’m not a great fan of heating pastry in a microwave. It usually ends up too soggy for my liking. 

As suspected, quiche was no exception (but it’s okay in a pinch).

Surprisingly, the air fryer produced a fairly decent result, almost as good as the oven.

You just have to be careful not to overcook the quiche.

I’ve included a tip down below on how to avoid this.

Reheating quiche in the oven/toaster oven

To reheat quiche in the oven, preheat the oven to 350°F (180°C). Place the quiche on a wire rack and put it in the oven for 5-10 minutes (20-25 minutes for a whole quiche). Cover loosely with foil (optional) to avoid browning. Remove any foil for the last third of heating to crisp the pastry.

I like letting my quiche warm to room temperature before heating it to reduce the time it needs in the oven. 

If you don’t have time to do this, add a few minutes to the heating time.

How to reheat quiche in the oven/toaster oven:

  1. Remove the quiche from your fridge and allow it to warm to room temperature.
  2. Preheat the oven to 350°F (180°C).
  3. Arrange the quiche on a wire rack (or preheated baking tray).
  4. Optional: cover loosely with foil to avoid browning.
  5. Place the quiche in your oven for 10-15 minutes. If heating a whole quiche, bake for 20-25 minutes. For frozen quiches, allow double the time.
  6. Remove the foil (if used) for the last third of heating to crisp the pastry.
  7. Test the temperature of the quiche to ensure the middle is done (use a thermometer, or stick a knife into the filling and feel how hot the metal is when you pull it out).
  8. Remove the quiche from the oven when the pastry is crisp, and the filling is hot.

Using the wire rack rather than a cold baking tray prevents your pastry from getting soggy as it heats up.

A hot baking tray will also work but won’t be as effective.

You can use aluminum foil to cover your quiche if you’re worried about burning the pastry. 

I didn’t use any on my slice of quiche, but I would probably cover a whole quiche (just in case).

The foil helps trap some steam to assist with heating the egg filling, but don’t forget to remove it to allow the pastry to dry out a little at the end.

My verdict

This was my favorite method (although it wasn’t the quickest). 

The pastry had a bit of bite to it but was still soft, and the filling was moist and fluffy. 

Treat my recommended times as suggestions rather than hard and fast rules because each oven will be different.

Reheating quiche in the microwave

Arrange quiche slices on a microwave-safe plate. Set power to 50% and heat in 30-second intervals until hot. Heat in 10-second intervals if the 50% option is not available (although the results won’t be as good). Remove the quiche from the microwave and rest it for 60 seconds before serving.

How to reheat quiche in the microwave:

  1. Arrange quiche slices on a microwave-safe plate.
  2. Set power to 50% and heat in 30-second intervals until hot. If your microwave doesn’t offer a low power option, heat the quiche in 10-second intervals instead.
  3. Test the temperature of the quiche to ensure the middle is done.
  4. Remove from the microwave and allow the quiche to rest for 60 seconds before serving.

Don’t microwave a whole quiche or more than 2-3 slices at one time. 

Too much food in the microwave leads to uneven heating. Parts of the quiche will be cold, while others will be overcooked.

Using short time intervals avoids the risk of overcooking eggs, which are delicate and easily ruined.

My verdict

I tested reheating the quiche using both 50% power and full power. 50% was the clear winner.

At full power, the pastry ended up pretty soggy.

At 50% power, the pastry was still soft but didn’t feel as wet. 

Reheating your quiche in a microwave is fine if it’s your only option, but the oven will give you a better result. 

Reheating quiche in an air fryer

Remove your quiche from the fridge and allow it to warm to room temperature while preheating the air fryer to 300°F (150°C). Arrange quiche slices on the rack and place them in the air fryer for 4-7 minutes, depending on size. Check that the inside of the quiche is hot before serving.

How to reheat quiche in an air fryer:

  1. Remove quiche from the fridge and let it warm to room temperature (this will help it heat more evenly in the air fryer).
  2. Preheat the air fryer to 300°F (150°C).
  3. Arrange quiche slices or whole quiche on a rack.
  4. Place quiche in your air fryer for 4-7 minutes, depending on size.
  5. Remove from the air fryer when the pastry is crisp, and the filling is hot.

With a dense dish like quiche, the air fryer tends to heat the outside much quicker than the inside. 

Always test the middle of the quiche to check it’s warmed up before serving.

I stick a knife into the thickest part of the quiche and then feel the metal when I pull it out. 

If the metals warm, that means the quiche is done.

Also, be aware that the air fryer can dry the pastry out quite a bit, so don’t heat the quiche for too long if you want soft pastry. 

My verdict

Initially, I tested heating the quiche at 350°F (180°C). Full disclaimer: this was a disaster.

The pastry was really crispy (too crispy for me), and the filling was barely warm. 

But by reducing the temperature to 300°F (150°C), I achieved a great result that was pretty similar to the one I got in the oven. 

The pastry was crisp on the outside but soft when you bit into it. And the filling was nice and warm. 

Ideally, you will want to reheat slices rather than a whole quiche because a whole quiche might heat too unevenly.

How to store quiche

To store quiche, wait for it to cool to room temperature and then place the quiche in a paper towel-lined, airtight container and refrigerate. You can keep whole quiches in their original baking dish; just cover them with foil or plastic wrap. Quiche will last 3-4 days in the fridge.

You can also keep individual slices of quiche wrapped in plastic wrap, but an airtight container avoids single-use plastic.

Resealable bags are another option.

Cooling the quiche to room temperature before storing it prevents condensation from building up in the container and turning the pastry soggy. However, never leave your quiche out for more than 2 hours. 

The paper towel also adds some extra insurance against soggy pastry by absorbing any excess moisture. 

You can serve refrigerated quiche at room temperature or reheat following our recommendations above.

Can you freeze quiche?

Yes, you can freeze quiche both before and after baking. I recommend freezing the quiche after baking because this makes it easier to handle and means it’s quicker to reheat. Freeze the quiche by wrapping it in freezer wrap, foil, or in a freezer bag. Quiche will last up to 3 months in the freezer.

How to freeze quiche:

  1. Cool your quiche to room temperature.
  2. Slice the quiche for easy portioning later (optional).
  3. Wrap the quiche in freezer wrap, foil, or a freezer bag. You can freeze whole quiches in a baking dish. Aluminum pans are great for this.
  4. Remove as much air as you possibly can from the packaging.
  5. Label your quiche with the contents and date of freezing.
  6. Place the quiche in your freezer’s fast-freeze compartment (if it has one).

Quiche freezes well for up to 3 months.

You can store it safely for a much longer period, but the egg filling will deteriorate in quality and can take on a rubbery texture when reheated, which is not pleasant.

Removing all the air from your freezer bags helps avoid freezer burn. 

If you have a vacuum sealer – use it! If not, you can suck the air out with a straw or dunk the freezer bag in a bowl of water.

The water will force the air out, and you can seal it shut.

To avoid large ice crystals from forming, freeze your quiche as quickly as possible. 

Large crystals damage cells in the food, and on thawing, the damaged cells affect the texture and flavor.

Use your fast freeze compartment if you have one. If not, the rear middle is the coldest spot in your freezer.

Once the quiche is frozen, you can move it to a more convenient spot in the freezer. 

How to reheat frozen quiche

To reheat a frozen quiche, remove your quiche from the freezer and place it on a wire rack. Preheat the oven to 350°F and heat the quiche for 20-25 minutes (30-40 minutes for a whole quiche). Cover loosely with foil (optional) to avoid browning. Remove foil for the last 5 minutes to crisp the pastry. 

You can also reheat frozen quiche in the microwave, but this will leave you with soggy pastry (and possibly rubbery eggs).

There’s no need to thaw the quiche before reheating it. In fact, I advise against thawing the quiche before heating it because water can leak out of the filling into the surrounding pastry.

 Can you eat quiche cold?

Yes, it’s safe to eat quiche cold, although it might not be very pleasant! The eggs have been cooked through, so they pose no health risk. Just make sure that the quiche has been stored correctly (in the fridge) and hasn’t been left out at room temperature for more than 2 hours.

Personally, I always reheat my quiche because the eggs are hard and spongey when they’re cold rather than soft and moist.

Cold quiche is also safe to eat when you’re pregnant, but be aware of fillings such as blue cheese.

The BEST Way To Reheat Quiche

Quiche is such a versatile, quick meal to have in the fridge.
But how can you achieve that just-baked texture when you’re reheating it? 
I’ve experimented with three different reheating techniques to settle the question of which one produces the fluffiest egg filling and flakiest pie crust.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: French
Keyword: how to reheat quiche, quiche
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 364kcal

Equipment

  • Wire rack

Ingredients

  • 1 slice quiche

Instructions

  • Remove the quiche from your fridge and allow it to warm to room temperature.
  • Preheat the oven to 350°F (180°C).
  • Arrange quiche on a wire rack (or preheated baking tray).
  • Optional: cover loosely with foil to avoid browning.
  • Place the quiche in your oven for 10-15 minutes. If heating a whole quiche, bake for 20-25 minutes. For frozen quiches, allow double the time.
  • Remove the foil (if used) for the last third of heating to crisp the pastry.
  • Test the temperature of the quiche to ensure the middle is done (use a thermometer, or stick a knife into the filling and feel how hot the metal is when you pull it out).
  • Remove the quiche from the oven when the pastry is crisp, and the filling is hot.

Notes

Using the wire rack rather than a cold baking tray prevents your pastry from getting soggy as it heats up.
A hot baking tray will also work but won’t be as effective.
You can use aluminum foil to cover your quiche if you’re worried about burning the pastry. 
I didn’t use any on my slice of quiche, but I would probably cover a whole quiche (just in case).

Nutrition

Serving: 100g | Calories: 364kcal

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