Not letting the quiche rest

Allowing your quiche to rest is considered part of the cooking process, believe it or not. As tempting as it may be to dive right into your masterpiece, you must exercise patience. Before serving, allow your quiche to cool completely. To begin, the residual heat will finish cooking the center of the quiche. If you eat too quickly, the eggs may be undercooked in the center. Second, allowing the quiche to cool completely rather than eating it after 20 minutes allows the custard to be fully set. For the best custard texture, some chefs recommend baking the quiche the day before serving. Allow it to sit for at least an hour before serving.

While this tart is delicious at room temperature, there are a few ways to reheat it. Reheat the quiche in the oven for 10 to 20 minutes at 350°F. Alternatively, heat individual slices in an air fryer set to 300 F for 4 to 7 minutes, but don't leave it in for too long or it will dry out. Finally, you can use the microwave, but this should be avoided because it can easily turn the quiche rubbery. To avoid this, cook at 50% power for 2 to 3 minutes, followed by 30-second intervals. Whatever method you use, make sure the quiche is at room temperature before reheating.