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20 minutes ago, MaryIsobel said:I freeze homemade quiche fairly often. I use evaporated milk and have never had a problem with seepage.
A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important.
I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.
12 minutes ago, MaryIsobel said:I freeze homemade quiche fairly often. I use evaporated milk and have never had a problem with seepage.
A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important.
I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.
