Making a quiche the day before

[TinklyLittleLaugh]

Will it taste rubbery the next day? Am I better just making the pastry the day before? And how should I reheat it?
I am thinking it might be simpler just to make some puff pastry tarts.

A shortcrust pastry case would be fine but the filling has a better texture when just cooked imo. Then again I'd say puff pastry was better eaten on the same day too!

Yes, we never eat quiche the next day; it's really not the same as warm from the oven. I think I will probably just quickly top a couple of sheets of frozen puff and bung them in the oven just before people come.