It’s getting hot in here.

Instructions for reheating baked goods:

Skip ahead if you have a convection oven.

If you are a quiche and you are whole - oven 350F - you’ll be in the oven for approximately 25 minutes. The FDA recommends heating to an internal temperature of 165F and we definitely agree. The quiche will take on a bit more color during this long reheat. Let it rest for at least a minute before digging in.
You can speed up the process marginally by microwaving to bring the temperature up a touch - no more than 3 minutes, then finishing the reheat in the oven. Quiche is best rewarmed in the oven to preserve the tenderness of the delicate egg custard.

If you are a slice of quiche, it will take much less time, still at 350F, but only for about 15 minutes. You’ll want the internal temperature at 165F for a full reheat. A minute in the microwave to start will take the oven time to around 10 minutes. Let it rest for at least a minute before digging in.

For a croissant that does not contain a filling, 350F for 5 minutes, up to 10 minutes depending on how crispy you want it to be. Let it rest for at least a minute before digging in.

Convection ovens:

Set your oven to 300F with low or medium convection fan if you can adjust it.

Times for bake will be the same, essentially. Check 1 to 3 minutes early if crusts look darker. Still looking for the same internal temperature of 165F for a full reheat.

We highly recommend an oven thermometer to verify oven temperature at the front and back of your oven and internal temperatures for your bakes:

Taylor 3506 2 1/2" Dial Oven Thermometer ~$3.29 each, recommend 2

AvaTemp 2 3/4" Heavy-Duty Waterproof Digital Pocket Probe Thermometer

Your mileage will vary because all ovens bake differently - some bake things dark on one corner, some bake dark on the bottom. It’s always best to position your lovelies on the very center point of the oven and rotate at the halfway point in time of your bake.