Freezing a baked juice case

I've made the cheese pastry tart case from Delia's Christmas but I don't want to serve it for a couple of days. Can I freeze it and if so do I need to defrost it before adding the quiche/tart ingredients - Also should I freeze it in the tin? It's very fragile... or will it be better just to leave it in the fridge for 2 days then fill it.... I'm going to do more of a quiche lorraine filling but I love this pastry! Many thanks.