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