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How to Reheat Leftover Quiche – A Guide to Store, Freeze, and Reheat

Written by Jason Adamson on . Posted in food

how to reheat quiche

Storing, freezing, reheating, and enjoying your buttery flaky deliciousness

They say real men don’t eat quiche — but being neither male nor vulnerable to the persuasions of ignorant food snobs — quiche is a definite yes for me. 

Highly-versatile and always a crowd-pleaser, add quiche to a nice brunch spread, bring it to a potluck, present it at the family holiday table, or serve it with your favorite salad (and a glass of white wine) for a satisfying lunch or light dinner. 

Not only is it sure to be eagerly consumed, but quiche also doesn’t take too much prep work (use a ready-made piecrust to make it a snap) and can be served hot or cold, making a Sunday picnic a great place to debut that new quiche recipe you’ve been dying to try.

Attributed to the French — but actually German in origin — this flaky-crusted delight can be filled with endless combinations to tickle your palate: vegetables of every color, cheeses of any type, meat, seafood, and did I mention cheddar cheese? 

Combined with a rich mixture of eggs, milk, and cream, seasoned however you like (definitely lots of fresh parsley), and baked to golden brown perfection — what’s not to love?

But nothing’s worse (well almost nothing) than having that melt-in-your-mouth goodness turn into a soggy-bottomed no-longer-instant-worthy mess from improper reheating. Cold on the inside but overly crunchy on the outside? No thanks. Shoe-leather crust and rubbery filling? Certainly not.

So what are you to do with that third of a spinach feta quiche leftover from cousin Sheryl’s bridal shower yesterday that you’re craving for lunch?

There are a number of methods for reheating leftover quiche, but the first step actually precedes the reheating, and that’s the storage.

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Storing Leftover Quiche

how to reheat quiche

If you plan on eating the leftover quiche within the next three days or so, be sure it’s covered tightly in aluminum foil or cling wrap. Avoid placing anything on top of it in the fridge, as a squished quiche is not what we’re going for. 

If you opt for freezing, the best method is tray freezing. Tray freezing entails laying the desired items on a lined tray and placing it (flat!) in the freezer for a few hours. 

Once completely frozen, remove it from the tray, carefully wrap it, and place it in a labeled (contents and date) zipper storage bag for future use. Try to ensure your bag is airtight, and certainly avoid using a bag that is bigger than necessary as that will cause unwanted air to get trapped in.

The tray freezing method is a perfect food prep hack for those of us that don’t have the time, patience, or organizational skills to always start everything from scratch. Try tray freezing fruit and vegetables, hamburger patties, cookie dough balls, or just about anything.

To tray freeze your leftover quiche, place it on a lined tray and stick it in the freezer for a few hours. Once completely frozen, carefully remove from the tray, wrap very well in tinfoil, and place it in a zipper storage bag before refreezing. The quiche will last a good 2–3 months in the freezer.

So, now that you made a delicious quiche (or better yet, were bequeathed it) and stored it properly, how should you proceed with reheating?

Oven Reheating

In order to keep your crust flaky and your filling a nice satisfying kind of gooey, the oven is definitely the best method for reheating. 

1.Preheat the oven to 350°F / 175°C — do not skip the preheat or your crust will get soggy.

2. If the quiche is not already in an ovenproof dish, transfer to a lined or nonstick baking tray.

3. Whether it needs to be covered or not depends on how browned the quiche was initially:

    • If it’s well-browned, cover with tinfoil. Just be sure to ‘tent’ the tinfoil, i.e., wrap the tinfoil in a tent shape so it does not adhere to the quiche and pull off that decadent top layer. 
    • If the quiche was not too browned, to begin with, leave it uncovered.
    • Heavily browned crust but yellow filling? You can wrap tinfoil just around the crust to prevent it from becoming too hard and leave the rest uncovered.

4. Bake the quiche for about 25 minutes or until it reaches an internal temperature of 165°F / 74°C. 

Need to purchase an oven thermometer? Click here for a great review of the best oven thermometers on the market. 

5. Allow your warm quiche to rest for a minute or two before digging in.

6. If the quiche is frozen, you will need to add about 10-15 minutes of oven time. Do not defrost the quiche before heating as that can create a soggy crust, instead unwrap from the freezer and proceed directly with the above directions.

Microwave Reheating

how to reheat quiche

Although not the preferred method, we don’t all have the necessary time, foresight (or patience!) to wait for the oven to heat up that leftover spicy caramelized onion and cheddar quiche. Microwaves can be a real time saver and can do a sufficiently good job of warming your food (now!).

  1. Remove quiche from the refrigerator and place it in a microwave-proof dish. Don’t forget to remove any tinfoil
  2. Should you have a large piece of quiche left, ideally it should be warmed up in individual portions to ensure an even distribution of heat.
  3. Place quiche uncovered in the microwave on medium heat (50%) for 2-3 minutes, checking every 30 seconds after the 1 ½-minute mark until it reaches 165°F/74°C degrees internally.
  4. If the quiche is frozen, use the defrost function according to the user manual’s directions, checking it periodically. Once fully defrosted, proceed with the above directions.

Now that you’ve got your quiche properly heated up, serve it to on your nicest plate (oh, you already ate it out of the pan, well I hope you enjoyed!), put on a relaxing Spotify playlist, and enjoy every bite.

Check this Related Article: How to Make Potato Chips in the Oven without Oil – A Guide

How to Reheat Biscuits – A Comprehensive Guide

Written by Luisa Davis on . Posted in food

How to Reheat Biscuits…
And Everything Else You May Want to Know About Those Delectable Buttery Delights

how to reheat biscuits

Slightly crispy on the outside, soft and fluffy on the inside, still warm from the oven—just smear it with butter and…yum. 

Freshly-baked biscuits may be the ultimate comfort food, but the cold two-day-old-leftover version just doesn’t stimulate the senses quite the same. So how can you reheat your biscuits to achieve that heavenly just-baked taste?

As September was National Biscuit Month, we’ve been heavily involved in biscuits, and have quite a few tips to share. But first, let’s just set the record straight on which kind of biscuit we’re discussing.

What’s a Biscuit?

In the United States and Canada (most of it at least), a biscuit is a soft-baked good with a flaky interior and browned crust. Biscuits are considered a quick bread, meaning they are created without yeast—eliminating the waiting time that yeast doughs require.

Biscuits can be eaten with savory or sweet fillings, or as in Southern cuisine—where buttermilk biscuits are the local fare—smeared with gravy and eaten at breakfast, served with eggs, hash browns, sausage, and the like. Or enjoyed at a family dinner complete with fried chicken, corn fritters, black-eyed peas, and candied yams. 

In the U.S., biscuits are regularly served in many fast-food chains and restaurants, especially in the South.

U.S. vs. U.K.

You may be shaking your head in disbelief. Biscuits smeared in gravy? The horror! 

If you’re experiencing such food anxiety, you probably hail from England or elsewhere in the Commonwealth.

The American biscuit strongly differs from what my English friends eat— which is plainly what we Americans call a cookie, although it could also be referring to its savory (or should we say savoury) cousin, the cracker. 

The American biscuit more closely resembles the British scone, which differs (of course, since nothing can be simple with cross-cultural food references) from the American scone.

The British biscuit is generally a crunchy cookie, which may be dunked in your early morning tea. Not to be confused with the more elaborate finger sandwiches and scones served at a proper English tea (although I must admit that I do get confused by the different menus for morning tea, afternoon tea, or high tea). 

For softer cookies, think chocolate chip orsnickerdoodle, Brits and Americans are in culinary agreement on the term cookie on both sides of the Atlantic it is.

In the Days of Yore

The etymology of the word biscuit is actually in line with the British definition. The word biscuit is derived from Latin where bis which mean twice and coctus translates as baked. Biscuits were originally double-baked to make them harder, and thereby more durable. 

Back in the days of old, sailors—or anyone going on a long journey overland (horses can only go so fast)—needed to take along provisions that would last for many months. The concern was not only spoilage; food for travel needed to be able to endure temperature and climate change as well as the rough handling that can occur during travel.

Biscuits like hardtack (which were baked four times!) were so hard they could last for months or even years. Considering it was hard as a rock (harder), to eat hardtack, it needed first to be softened—generally accomplished by dunking in a cup of morning coffee.

Perfect as rations for soldiers during the Civil War, troops would often break the hardtack into pieces—an uneasy feat, accomplished by using a rifle butt—and mix it with water to create a batter of sorts which was then fried into lumpy pancakes.

Properly Storing Your Biscuits to Keep them Fresh and Perfectly Delicious

how to reheat biscuits

Crunchy (or super-duper hard) biscuits do serve their purpose, but let’s get back to the soft, flaky American genre.

So you’ve made yourself some biscuits and enjoyed them straight out of the oven smeared with butter and that delicious homemade jam—a creation deemed necessary after an overeager strawberry picking expedition. Or you went out for a big family breakfast and took home the extras.

And now you have leftover biscuits (I can think of worse problems to have). Before discussing how to heat up your leftovers, let’s be sure you know how to store them.

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Cupboard Storage
Place leftover biscuits in an airtight container or zipper sealed bag, carefully squeezing out excess air before sealing tightly. Room-temperature biscuits can last for 1-2 days, possibly 3, if they were very fresh, to begin with, and they’re stored in a dry and cool kitchen. 

Refrigerator Storage
Refrigerated biscuits will generally stay good for up to a week. Be sure they are tightly wrapped—a zipper storage bag is ideal—and that they’re in a place where they won’t get squished by anything else. A good idea is to place the whole storage bag in a tightly sealed container, ensuring no air (or smells of other food in the fridge) gets trapped in and nothing can flatten your fresh delicacies.

Freezer Storage
With proper storage and freezing conditions, biscuits will stay good in the freezer for at least 2-3 months, depending on freshness level at the time of freezing.

Freeze your biscuits in a sturdy airtight container with parchment paper between layers. Ensure there is not too much empty space—read, extra air—in the container to maximize freshness. 

A second option is to place leftover biscuits in a zipper storage bag, then carefully place the bag into an airtight container. 

Not only will this ensure that no air gets trapped in, but it will keep your vulnerable biscuits safe from the perils of someone franticly searching for that leftover piece of red velvet birthday cake that-they-know-is-hidden-somewhere-in-the-freezer, wreaking havoc upon anything not safely guarded.

If you’re baking your own biscuits, and won’t need a large amount at once, a good option is freezing the formed raw biscuits to be baked as needed at a later date.

The best method for this is tray freezing: Once you’ve cut out your biscuit dough circles, put them on a parchment-lined tray and place flat in the freezer for about 2 hours until completely frozen. 

Once they’re frozen solid, very gently remove the biscuits from the tray and stack in a large airtight container. Be sure to place parchment paper between layers, or individually wrap each one in plastic wrap or aluminum foil to avoid them sticking together, enabling you to defrost only a few at a time.

All this talk about biscuits is certainly making you hungry. So how do you go about reheating those leftover biscuits?

How to Reheat Biscuits

how to reheat biscuits

Reheating Biscuits in the Oven

Oven warming is generally the best way to reheat any baked goods. Although it usually takes longer than other methods, it will ensure the best straight-from-the-oven replay.

  • Preheat oven to 350 Fahrenheit (to ensure even baking and a properly crispy exterior, do not skip this step)
  • Place biscuits on a parchment-lined or lightly greased baking tray. 
  • You can lightly coat the biscuits with melted butter or oil to ensure it stays moist. This is especially recommended if the biscuit had a crust that was a bit too crunchy or it got a tad dried out.
  • Bake until warm – duration of time depending on how it was stored
  • For cupboard stored biscuits:  3-4 minutes
  • For refrigerated biscuits: 6-8 minutes
  • For frozen baked biscuits: 13-15 minutes
  • For frozen raw biscuits: 25-30 minutes
  • Slather with butter, jam, gravy, or whatever else you’d like!

Reheating Biscuits in the Microwave

Due to the uneven heating of a microwave, when reheating biscuits in the microwave it’s best to warm up only one biscuit at a time.

For biscuits stored in the cupboard or fridge:

  • Wrap the biscuit in a damp paper towel to keep them from getting hard and dry.
  • Place on the microwave tray or in a microwave-safe container. You can loosely cover the biscuit but since it is wrapped, it’s not really necessary.
  • Microwave on medium-high for 1-3 minutes, checking every 30 seconds after the 1-minute-mark to ensure they don’t overheat rendering them tough and rubbery.
  • If the biscuits were frozen (but already baked), proceed with the above directions but increase heating time to 4-6 minutes, checking on it after the 5-minute-mark.
  • Don’t forget to slather with something really good and enjoy!

Reheating Biscuits on the Stove

  • Choose a frying pan suitable for the number of biscuits you need to reheat. 
  • Very lightly coat the biscuit with melted butter or oil and individually wrap each one in aluminum foil.
  • Heat your pan on medium-high (i.e. let it warm up for a minute or two before placing the biscuits in)
  • Place the biscuits in the pan and preferably cover the pan with a lid or even a large piece of tinfoil.
  • Adjust the flame to low, and after 2 minutes flip them over and continue warming for an additional minute until warmed through. 
  • If your biscuits were refrigerated, you will need to increase the time to an additional 30-60 seconds on each side. 
  • If your biscuits were frozen, you will need to heat it for a total of 5-6 minutes, flipping every minute to prevent it from getting too crunchy on one side.
  • Serve nice and hot and enjoy that blissful first bite!

Reheating leftovers that someone else made? You may have enjoyed it that much that you’re considering trying your hand at baking. Definitely go for it!

Whether you’re using a recipe from great Aunt Charlotte from Jacksonville, or the one your son’s playdate’s mom was raving about, here’s a few important tips to get you started:

Butter Me Up

Make sure your butter is really cold when you start – like really, really cold. The reason for this is that part of the buttery flaky goodness of biscuits is that you actually leave little specks of butter in the dough when you bake them. 

The butter encourages puffing, creating those scrumptious layers which make biscuits so irresistible.  (That together with the unique fold and flatten method used to knead the dough). 

If your butter isn’t nice and solid when you start, it’ll easily melt into the dough, detracting from the flakiness of the biscuit. 

A good trick is to cube the necessary amount of butter and place it in the freezer for 15 minutes before mixing it with the rest of your ingredients.

A Light Touch

how to reheat biscuits

On the same note, biscuit dough should not be thoroughly mixed or kneaded like typical bread dough. 

As you mix or knead the dough you activate the gluten more and more, and in light fluffy quick bread like biscuits, that will work against you causing a denser bread (I promise you’ll still eat it, it just won’t have that same soft fluffy texture).

And as mentioned above, we want bits of butter left in between layers—overhandling will certainly cause it all to melt in, so keep your mixing as light as possible.

Only Grade A

A general baking tip, the fewer ingredients in a recipe, the more important it is that they are high quality. So if you’re making a 3-ingredient chocolate mousse for your parent’s surprise 50th anniversary party, you’re going to want to really invest in that chocolate. 

Biscuits are primarily made of flour, butter or shortening, baking powder/soda, and salt. So, yup, don’t bother with that generic brand of flour you’ve never tried before on this one.

Crowding Has its Advantages

Contrary to other baking, you want to place the biscuits close together in the pan. They sort of lean on each other, encouraging each other to grow (this is starting to sound like a Hallmark card) nice and tall. Nice and tall equals super fluffy, and that’s a good thing.

Biscuits with butter, biscuits with gravy. Biscuits with jam, biscuits with a fried egg. Honey or maple syrup? That works too. Whatever you fancy just make sure you know how to (bake) store and reheat the leftovers so you can relive that first sensual bite all over again.

Read Other Related Article: Tips on How to Reheat Corn on the Cob

Tips on How to Reheat Corn on the Cob

Written by Jason Adamson on . Posted in food

tips-on-how-to-reheat-corn-On-the-cob

Enjoy leftover corn with these easy tips

Few foods are more delicious than sweet, crunchy corn on the cob. The harvest continues all summer, through fall and into early winter, so you have plenty of opportunities to enjoy it. We eat corn in many delicious ways: in salads, chowders, soups, fritters, and best of all, fresh off the cob. 

Beer Can Chicken

Written by Peter Allen on . Posted in food

Are you craving a moist roasted chicken that is easy to make with minimal cleanup? Do you hate basting a chicken and cleaning up a roaster pan when you’re done? Beer Can Chicken, also known as Beer Butt Chicken, is a great recipe to meet your cravings. Beer Can Chicken can be made in the oven or on the grill. 

How to Thicken Alfredo Sauce

Written by Luisa Davis on . Posted in food

how to thicken alfredo sauce

Alfredo sauce is one of those sauces that is just SO much better homemade. Even in the rare situation when I come home from the store with a premade jar, I always feel the need to doctor it up. But let’s get real – my family always knows when it’s not full-on homemade.

The Best Rosemary Rabbit Recipe You’ll Ever Try

Written by Peter Allen on . Posted in food

Have you ever had rabbit? It may sound unenticing until you’ve had a rosemary rabbit recipe. This is the type of meal that my grandmother used to make and I’d always turn my nose up and hate the idea of eating it until I actually ate it. My recipe has perfected the different flavors of rosemary rabbit by braining rabbit in a rosemary, tomato, and white wine sauce.

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