Can I mix up my quiche this morning and cook it tonight?

[praisefor3]

I would like to let the quiche sit in the fridge ready to bake today. It has the usual eggs, buttermilk mix, cheese, etc. Would it be all right to let it sit like this in the fridge or is it better to go ahead and cook it and then just reheat?

[jacqui in mo]

You could have the filling sit in the fridge, but I wouldn't have it sitting in the crust if you have one. Then you can easily put it together at dinner time.

[WTMindy]

I do this all the time. I even freeze them unbaked.

[PariSarah]

I even freeze them unbaked.

I assume you bake the crust first, right? Then what?

[Gwen in TX]

That includes the crust.

I mix up the filling, put it in the straight -from- the- freezer (or fridge) crust, and cover tightly with foil. Pop back in the freezer.

Night before wanting to cook it, I take it out and stick it in the freezer. Bake at dinner time.

2 cups cheese
1 cup half-and-half
3 eggs, beaten lightly
1/2 tsp salt
1 - 9 inch deep-dish frozen pie shell

Spread 3/4 cheese over bottom of pie shell. Sprinkle with toppings (depends on which quiche you are making). Stir together eggs, half-and-half, and seasonings (also depends on which quiche). Pour into pie shell. Sprinkle with remaining cheese. Cover with foil and freeze.

To serve, thaw pie, remove foil. Bake uncovered at 350 degrees for 50 minutes until filling is set in middle.

Extras --

For Aztec Quiche - Use part Monterey Jack and part cheddar cheese, add 1/8 tsp ground cumin, and 1 - 4 oz can of diced green chilies

For Quiche Lorraine - Use Swiss cheese, add a little dry mustard and fresh black pepper, 1/3 lb of crumbled bacon, and some finely chopped onion

For Cheeseburger Quiche - Use cheddar cheese, add 1/2 lb browned ground beef, etc.

You get the idea. I often make several at one time.