By Alice K. Thompson for Food Network Kitchen

Alice is a contributing writer and editor at Food Network.

It’s hard to image a better dish than quiche to have stashed in the freezer. It’s a versatile favorite for any meal of the day, breakfast, brunch, lunch or dinner, and it’s endlessly customizable to your taste or needs, including as a meatless, protein-rich option. And despite eggs’ reputation as a tricky to freeze ingredient, you can absolutely freeze quiche. Read on for exactly how to do it right, and next time you’re making quiche consider doubling the recipe to prep once and eat twice.

Can You Freeze Quiche?

You can freeze quiche for up to 3 months with excellent results, and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately. And you can even freeze individual pre-baked slices. Whatever freezing method you choose, always wrap quiche very well to prevent freezer burn and use it within 3 months, although most experts agree the quality declines somewhat after 1 month.

Ingredients that don’t do well in a frozen quiche are low-fat or skim milk, and soft vegetables like asparagus, zucchini and tomato, which can make the quiche soggy.

How to Freeze an Unbaked Quiche

To freeze the pie, first clear a level space in your freezer large enough to hold the quiche for its initial freezing.

Step 1: Fill the pie shell and freeze it unwrapped. Place the pie shell on a sheet pan or platter to catch any drips. Fill the shell with the fillings and pour in the egg custard. Transfer the quiche on the pan to the freezer until solid, about 3 hours.

Step 2: Wrap the frozen quiche. Remove the frozen quiche and wrap it securely in two layers of plastic wrap, then wrap again in foil. Label and date it, return it to the freezer and use it within 3 months.

Step 3: Bake the quiche straight from frozen. To bake, unwrap the quiche and bake it straight from frozen at 350 degrees F or the temperature recommended by your recipe, increasing the baking time by 50 to 100 percent. Check the quiche frequently, and plan for one in a glass pie dish to take 1 1/2 to 2 hours, while one in a metal pan will bake more quickly. Cover the edges of the pan with strips of aluminum foil if the crust browns too rapidly. Cool the quiche at least 20 minutes before slicing.

How to Freeze an Already Baked Quiche

A baked, completely cooled quiche freezes very well, although it will be marginally less custardy than a fresh-baked one. A small amount of “weeping” (separation that causes moisture to pool in the pan) can make the crust a little soggy as well. That said, freezing a baked quiche has a few advantages: It’s easier to do than freezing an unbaked one, and will heat up substantially quicker when you’re ready to eat it.

Step 1: Cool, wrap and freeze the quiche. Cool the quiche completely after baking, then wrap it in a double layer of plastic wrap and then cover it securely in foil. Label and place in the freezer for up to 3 months.

Step 2: Bake it from frozen. When ready to eat it, unwrap it and bake it straight from frozen at 350 degrees F until very hot in the center. Check it frequently; baking time will vary but should be about 1 to 1 1/2 hours depending on the size and type of pan. Allow the quiche to set for at least 10 minutes before slicing.

How to Freeze Quiche Filling Separately

You can mix your quiche filling and freeze it separately from the crust, or freeze it to bake as a crustless quiche. This can make storing it a bit more convenient and is ideal if you plan to use prepared frozen crusts anyway.

Step 1: Mix the filling and freeze it an airtight bag. Mix your custard, cheese and fillings together in a large bowl, then transfer the mixture to an airtight container or a resealable freezer bag. Label and place in the freezer for 1 to 3 months (if using a freezer bag, make sure the initial freezing is done with the zip-side up to avoid leaking).

Step 2: Thaw the filling in the refrigerator before using. Defrost the custard mixture for 12 to 24 hours in the refrigerator, then transfer to a crust and bake as directed by your recipe.

How to Freeze Slices of Baked Quiche

Got leftovers? You can freeze individual slices of quiche with good results. You can do this even if the quiche was previously frozen without significantly impacting flavor, although repeat freezing will leave the slices somewhat soggy.

Step 1: Wrap and freeze the slices. Wrap cooled slices of baked quiche in a layer of plastic wrap and then in foil. Freeze them for up to a month.

Step 2: Bake or microwave the slices from frozen. When ready to eat, preheat the oven to 300 degrees F, place one or more unwrapped slices on a baking sheet and bake until very hot, about 25 minutes. Alternatively, unwrap a slice, wrap it loosely in a paper towel and microwave it on 50% power until very hot, 2 to 3 minutes.

Related Links:

Our Best Quiche Recipes

Make-Ahead Freezer Meals

50 Brunch Ideas