Blast-frozen at peak freshness, baked to order.
Clean custard, crisp crust, zero waste.
Ingredients
(1 full sheet pan, ~24 squares)
Crust
- 2 lb pâte brisée or par-baked laminated crust sheet
- Dock well; blind bake until just set (not browned)
Custard
- 24 whole eggs
- 2 qt heavy cream
- 1½ Tbsp kosher salt
- 1 tsp white pepper
- Pinch nutmeg
Fill (example)
- 2 lb sautéed spinach (well-squeezed)
- 1½ lb grated Gruyère
- Optional: caramelized onion or bacon
Why This Quiche Is Made for Blast Freezing
Quiche is notoriously hard to freeze well—which makes it the perfect proof point.
This fully baked, sheet-pan quiche is blast frozen at peak quality, sliced clean
while frozen, and baked to order. The result is a smooth, creamy custard with no
weeping, cracking, or graininess, plus perfect portions and zero waste. A simple,
restaurant-ready example of how blast freezing protects delicate egg-based dishes
and delivers consistent results every time.
