You have two options – Prepare all your mix-ins up to 1 day in advance, and refrigerate them until you’re ready to assemble the quiche.

You can also fully assemble the unbaked quiche as directed up to 1 day in advance. Cover it tightly with plastic wrap and refrigerate. Let sit at room temperature for a few minutes, then bake as directed.

Hi there! I have frozen cooked quiche before. I make sure to cut it into pieces; let fully cool; wrap in plastic wrap and then foil and store wrapped pieces in a ziptop bag or airtight container. I like to defrost pieces in the fridge and then reheat in the microwave or covered in the oven on 325F until warmed through again. I hope that helps!

Absolutely! Just make sure to drain any liquid from the veggies (sometimes from when sitting in the fridge overnight) before adding the veggies to the quiche mixture. I hope you enjoy it!

I’ve never tested it with gruyere, however, my other quiche recipe on the blog uses 1 cup of gruyere cheese so I think you’d be safe to swap gruyere for the feta. Please let me know how it goes!

So fabulous to hear you loved it! Thank you for sharing your comment. I make it for my meal prep breakfasts too – so darn good 🙂