Quiche pastry - can it be frozen?

lbnblbnb

I am making courgette quiche/tart for dinner tonight (using Delia's recipe from Complete Cookery course, with some added rosemary). When I went shopping earlier today I saw the packets of frozen pastry, and this got me thinking. I can make pastry quickly as I use a food processor, but all the different stages of preparation put me off making quiche as often as I might. Could I make a batch of pastry and freeze the dough in quiche-size portions? Or would it be better to roll it out and line the tin, then freeze it? Or bake it blind? Or adjust the recipe in some way so that it freezes better? I hope one of you may have some experience of this and may be able to advise me.
Thanks,
Liz

odds-n-sods

I'd roll it out then bake, save you having to wait for it to defrost to use; just pop it in the oven frozen to blind-bake then add your quiche stuff.

lbnblbnb

Thanks oddsnsods, I will try that!