I agreed to make quiche for an auction this week. The unknown is whether there will be a place to heat up the quiche beforehand. I think it is fine to serve quiche cold or room temperature but my husband frowns at this. (Quiche Lorraine and goat cheese/ sundried tomato- FYI) It will likely have to be cooked the night before so it will require reheating unless I can manage a miracle and get off work to bake it immediately beforehand.
What's the best way to serve it?