Anyone have a suggestion on how to reheat a whole quiche? I'm making a quiche for a friend but she wants it the day before she's planning on consuming it! I told her I could just fix it up for her uncooked and she could just toss it in the oven, but she doesn't want to do that. She wants me to bake it. I've never reheated a quiche before. I don't want to nuke it, it would just be soggy. This particular quiche I make with a puff pastry crust, so I would like to get it crisp again if possible. What is the best way to go about this?