Par Cook Quiche?

Discussion in 'Professional Chefs' started by chefc, Oct 8, 2010.

  1. chefc

    chefc

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    I have a great recipe for a crustless individual quiche, but it takes 25 minutes to bake. Do you think I could par cook it, then finish it to order?

    To make it a bit more pedestrian ... do you think I can freeze the portions I don't use from one Sunday to the next?
     
  2. durangojo

    durangojo

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    don't think you can par cook, but you can cook them through , then rewarm in oven, or god forbid to some, nuke it....quiche not only freezes well, it recovers well too

    joey
     
  3. chefc

    chefc

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    I don't even have a microwave in my kitchen!
     
  4. petemccracken

    petemccracken

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    I cook quiches at least a day ahead and then refrigerate/freeze.

    Either serve room temperature or heat in a 350°-400°F for 5-10 minutes, depending on type of quiche.
     
  5. durangojo

    durangojo

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    just out of curiosity, what type of pan do you use... a tart pan with removable bottom?...

    joey
     
  6. petemccracken

    petemccracken

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    I use "ring molds" on a sheet pan lined with parchment or Silpat.
     
  7. durangojo

    durangojo

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    and, she asks, stupidly, "doesn't the filling ooze out?"... gravity being what it is and murphy's law being what he is, how come?

    joey
     
    Last edited: Oct 8, 2010
  8. boar_d_laze

    boar_d_laze

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    Zee secret, she is in zee cruite de pate brisee.

    BDL
     
    Last edited: Oct 8, 2010
  9. durangojo

    durangojo

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    exceptin bdl that chefc's quiche is crustless...gotcha!

    joey
     
  10. petemccracken

    petemccracken

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    Ooops! OK, left out a step for crustless, I use a ring of crust dough to seal the ring mold to the parchment/Silpat, at least it works for me /img/vbsmilies/smilies/crazy.gif
     
  11. bill methatswho

    bill methatswho

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    Thanks--very helpful to know.