ISO: ISO - time needed to reheat quiches and stratas

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anna_x

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Been a crazy month... trip, bronchitis, death in the family, and now my mother's 90th birthday this weekend at my house My sister and I want to make the brie and chive strata and some quiches in the ceramic Emile Henri dishes. If we bake tomorrow and refrigerate, how long to reheat on Saturday morning? Will they need almost as long as baking fresh? Cover with foil? Thanks!

 
375 degrees for 10 minutes on lightly oiled parchment paper>>>

A few years back I made a couple of Michael Ruhlman's quiches for a Christmas Brunch and reheated them. They were the 2" quiches made in a springform pan so you may need to adjust the time for a shorter one.

 
Are these large (8-9") dishes? I agree that 10 minutes won't quite do it. I wonder

about putting them in a pre-heated 400* oven with a pan of water in the bottom. I would think 20-30 minutes at least.

 
If you can take them out of the fridge for about 30 minutes ahead>>

they they will reheat more evenly and not take as long. Lessens the possibility they will get over cooked.

 
When it comes to quiches, I like to slice them while cold and reheat them on a baking sheet.

I know that's not what you had in mind, so I echo Luisa's idea of taking them out of the fridge ahead of time. I would go a full hour.

 
Thanks for the ideas! I will cook ahead, slice , and heat

That seems the best way to get evenly heated up.

 
I don't know your time plan or numbers but have you considered making the

quiches that day--have the filling(s) ready. I parbake my crusts anyway so have them baked. Then bake that morning fresh. Just another thought.

 
YES! 10-15 minutes reheated well.

I will remember this for future use.

I did bake the strata this morning so it was fresh. Reheated the quiches in slices. Boy, that was easy!

 
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