To reheat a whole frozen quiche, preheat the oven to between 350 and 375 degrees Fahrenheit, and place the frozen quiche in the oven for about 25 to 30 minutes, or until it is heated through. The time it takes to reheat varies depending on the size of the quiche. You do not need to thaw the quiche before placing it in the oven.Continue Reading
Turn on the oven to a temperature between 350 to 375 degrees Fahrenheit. If you are using a prepackaged frozen quiche or have a specific recipe with reheating instructions, follow those directions regarding the oven temperature.
Wrap the quiche entirely in aluminum foil. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil. If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.
Place the foil-covered frozen quiche on an oven rack positioned in the center of the preheated oven. Close the oven door, and let the quiche reheat until fully cooked through. A whole quiche takes 25 to 30 minutes to fully reheat. Individual pieces of frozen quiche reheat much faster, however, in about 10 to 15 minutes.
To blanch peas for freezing, bring 1 gallon of water per pound of shelled peas to a boil in a blancher, add the peas, and cook for 1 1/2 minutes. Keep at a high boil, then cool quickly in cold running water, and drain.Full Answer >
The easiest way to cook fresh green beans is to place them in a small amount of salted water in a pot on the stove, bring them to a simmer and allow the beans to cook for 5 to 10 minutes for cut beans, and 10 to 15 minutes for whole beans. Overcooked green beans are mushy, and undercooked are rubbery. Perfectly cooked green beans are soft and offer little resistance when tasted.Full Answer >
To freeze sauteed mushrooms, allow the mushrooms to cool for 20 to 30 minutes after cooking, then place them in airtight freezer bags or containers. Sauteed mushrooms keep in the freezer for up to nine months.Full Answer >
To properly freeze cooked squash, let the cooked flesh cool for 10 minutes, scoop it out with a spoon, and pack it into freezer bags, storing horizontally. Alternatively, puree the squash before freezing for a ready-to-use product suitable for baked goods or soups.Full Answer >