Freezing Coronation Quiche

Hello,

We have not tested this recipe.

Generally, we I would say, fresh is best and frozen is fine. (I’m thinking about the eating experience here - it is safe to freeze).

For the coronation quiche recipe…

For the spinach, I’d avoid it being too wet so I would use fresh spinach and wilt it with a little butter the let it cool in a colander or sieve. Then when it is cold squeeze all the moisture out before chopping it. You can do this in your hands or using a clean tea towel is a very efficient and easy way to do this.

For the broad beans, if freezing the cooked quiche before serving, I’d want to use fresh broad beans, but as it’s early for these, if fresh are unavailable, I’d choose fresh soya. (Using frozen broad beans in a quiche that will not be frozen is fine, but personally I’d double the quantity and pop them out of the skins and just use the lovey green beans).

Take care not to overcook the filling. 

Cool and open freeze the quiche on the same day, then wrap well when frozen to protect it.

Then the night before, remove the quiche from the freezer, unwrap it whilst still frozen solid and then defrost overnight in the fridge on an oven tray covered with an upturned bowl (or similar).

Then before re-heat for about 20 minutes at 180C (160 fan) and then let it rest for 5 minutes.

Sorry if this is a much more detailed answer than you may have expected but I think it may help others who are making the quiche and have similar questions.

Enjoy your celebrations, whatever you are doing.

Lindsey