How to freeze & reheat quiche What is the best way to freeze &amp; reheat a quiche?
I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from the freezer to the hot oven. Note that both times I tried it, there were a few pieces missing from the quiche where most of the liquid collected. Also, I used a frozen ready made pie crust instead of one made by scratch.
I would use a pizza stone (preferred) or preheated baking sheet underneath the quiche, similar to the method sometimes used to make the bottom of pie crusts crisper. Put the stone or baking sheet in the cold oven and preheat the oven for at least 30 minutes before adding the quiche. This probably won't completely solve your problem, though. Unless the quiche is whole, I'm sure you'll still have weeping/leaking.