What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from the freezer to the hot oven. Note that both times I tried it, there were a few pieces missing from the quiche where most of the liquid collected. Also, I used a frozen ready made pie crust instead of one made by scratch.  
Assuming it isn't condensation, one thing that causes eggs to weep is the breakdown of the protein structures.   When you cook an egg, the heat causes the proteins to unfold, then refold into different shapes, capturing liquid in the process which is what allows the boiled egg to hold it's structure. These bonds are fairly weak and can be broken down with salt and acids--two things which you have in your deviled eggs.   One thing that might help is slowing down the unfolding/refolding process by putting the eggs in before the water is fully heated and not heating the water up to a full boil. By slowing down the process you are building stronger bonds that won't break as easily. You might also want to experiment with the cooking times, it could be that those times you encountered weeping they weren't cooked long enough to build strong bonds.  