Freezing quiche: before or after baking?

[franch]

Which gives a better result?

I have tried both, and on balance, I found that freezing raw and then baking from thawed gives the best results. Freezing it cooked and then thawing is perfectly edible, but the middle bit does tend to be floppy and soggy.
Hope this helps.

Brilliant - just the answer I needed. Suspected as much Thanks ML