Tarts and freezing

[PrettyLittleBrownEyedMe]

Planning to make what is effectively a quiche - cheddar and oats in the pastry, leeks and blue cheese in the filling but still basically just pastry with an egg and cream filling. I can't do it all on the day but don't know how to go about making it ahead.....should I:
a) make the pastry, line the tin and freeze it raw
b) make the pastry case, blind bake it and freeze it cooked
c)make the pastry, bake it, fill it and freeze
d) make the pastry, bake it, fill it, bake the filling as well and freeze

and if a) or b), should I then defrost it before doing the next steps??!!

The more I think about it the more confused I get! Advice welcome please

[Blondie1984]

A or D

[Blondie1984]

Sorry C not D

[CaptainWarbeck]

I'd do A.

You could mix the filling together the night before and keep it in the fridge so it was ready to go the next day.

Then you just have to preheat oven, bung tart in for its blind bake, pour in filling, back in for last bake.

[CaptainWarbeck]

Oh and I wouldn't defrost it. Just blind bake from dozen I'd think would be fine.

[PrettyLittleBrownEyedMe]

Thank you both! I'm going to go for A then. Looks delicious, hope it works!