How Long Will Homemade Quiche Last in the Fridge?

A popular question that comes to mind when making homemade quiche is how long it will stay fresh in the fridge. There are several different methods you can use. You can also freeze the quiche and then defrost it later. Listed below are some of the ways you can store and freeze homemade quiche. Make sure to read the instructions carefully to avoid wasting your time and money! Enjoy! And remember, the longer you store it, the fresher it will be.

How Long will Homemade Quiche Last in the Fridge?

In the Fridge

Quiche will stay fresh in your fridge for around 3–5 days if properly refrigerated. This is perfect if you want to prepare quiche for a supper. A decent-sized quiche will make enough food for several meals over the course of your workweek.

Pro Tip: Pre-heat your convection oven (or standard oven) to 325 to 350 degrees Fahrenheit in order to preserve the quiche’s crisp outer crust and general freshness after being chilled. On a baking pan covered with foil, put your quiche. For roughly 15 to 20 minutes, warm. Enjoy after carefully removing it from the oven!

In the Freezer

The shelf life of quiche in the freezer is around two to three months (already baked). Set a reminder to bake your unbaked quiche before the one-month mark if you plan to freeze it.

To prevent freezer burn, make sure your quiche is completely covered and not exposed. This will unavoidably change the flavor and gorgeous crust that you anticipate from a quiche that has been baked to perfection.

Should Quiche be Refrigerated?

Although not required, quiche will only remain fresh for a short while at room temperature before it goes bad. This is acceptable because there is a realistic expectation that the quiche will be consumed completely quickly, especially when serving it to several people.

However, the best choice is to store the quiche immediately in your refrigerator if you plan to only eat a small bit at a time. This will enable you to store your quiche for a further 3-5 days. Use only high-quality airtight containers, please.

Additionally, you have the option of either freezing the quiche entire or cutting it into chunks to be eaten at a later time (freezing).

How Long May Quiche be Left Alone?

Quiche will only keep at room temperature for roughly 3 hours because of its substantial dairy ingredient content. However, do not be dismayed because this does not prevent you from eating the quiche beyond the 3-hour window. It is merely a guideline to make sure you experience the freshest possible quiche and its overall texture.

The quiche has probably gone bad if it was left out for more than 8 hours and shouldn’t be eaten. If it was exposed to heat or intense sunshine, this is very crucial. Check for symptoms of expiration, but if in doubt, throw it away and bake a fresh one.

Can Quiche Get Bad?

Quiche is a breakfast meal that resembles a pastry and is filled with savory custard made primarily of eggs and other dairy products. In actuality, the majority of other filler items are either meats, veggies, or a combination of both. Quiche has an extremely limited shelf life as a result of these ingredients.

Quiche should be eaten right away since the longer it sits, the more taste and overall texture it loses. Enjoy after baking and cooling for around 10 minutes.

How to Recognize it:

It is doubtful that any other ingredients you have added will speed the spoiling of your quiche because there are very few components with a lower shelf life than milk and eggs.

Remember that the shelf life of any cooked food is determined by the ingredient with the shortest shelf life; so, even if you fill a quiche with items with a longer shelf life than milk and eggs, the food will still go bad just as rapidly. This is a result of the colonization of microorganisms, which, once a colony has been created, spread throughout the food.

Even if you decide against storing your quiche, it is still a good idea to check it before eating.

The main indicators of quiche deterioration are hairy moldy patches or discolored dark blotches along the filling. These show that fungal colonies have established themselves in your quiche, which means it needs to be thrown out right away.

In addition to visual cues, you may also smell if your quiche has gone bad. It is better to throw out the entire quiche if any sour or sulfur-like scents are noticeable because these are signs of bacterial byproducts that are toxic.

How to Freeze Quiche?

  • You will need a baking sheet lined with wax paper, plastic wrap, aluminum foil, and a freezer with a temperature range of 32° F or below in order to freeze your quiche.
  • The quiche should be allowed to cool on the counter for a while after baking. This will lessen the likelihood that the filling may crack due to a fast drop in temperature and will also help to prevent steam buildup in your freezer.
  • When the quiche is cool enough to handle, transfer it to the baking sheet lined with parchment paper and freeze for two hours, exposed. This will allow the filling to completely freeze, preventing any uneven surfaces or clinging to the plastic wrapping.
  • Take the baking sheet out of the freezer two hours later. Make sure to press the plastic as tightly as you can to the surface of the quiche as you wrap it around it in a single layer. By doing this, any extra air between the quiche and its wrapping will be reduced.
  • Wrap the quiche once more, but this time with aluminum foil rather than plastic. The shelf life of the quiches will be shortened if one of the foil’s sharp corners pierces the plastic.
  • The quiche can be stored in the freezer for up to four months after being double-wrapped and marked with the date of storage on the aluminum foil.

What is the Optimum Humidity and Temperature for Quiches?

Microorganisms respond best to cold, dry settings, which make them ideal for storage since they can reproduce more slowly and any weaker species can be wiped off by sufficiently low temperatures and a lack of moisture.

Knowing this, it was discovered that the best storage temperature for quiches and other dairy and egg-based foods is about 40° F2, which coincidentally is the same temperature as the majority of commercial freezers.

Remember that food is preserved better at lower temperatures, while this has certain disadvantages of its own.

The relative humidity of the container or atmosphere in which quiches are stored has an impact on their ability to stay fresh.

Like the majority of living things, bacteria and fungi need water to thrive and grow. Due to their minuscule size, even a trace amount of moisture in the air is enough to give them the chance to grow on your meal.

For this reason, it’s crucial to maintain a relative humidity of your quiche storage environment of 65 percent or less. It is also wise to keep in mind that even in the absence of microbe development, a humidity level that is too low may have an impact on the quiche’s quality.

What is the Reason Behind Watery Quiche?

Overbaking a Quiche

It seems illogical that overbaking your quiche might result in a runny filling. Shouldn’t it make the filler dry and dehydrate it?

But overbaking eggs causes an odd chemical reaction. Beginning to link with one another and separate from the liquids are the proteins in the eggs. Forming pockets of thick, firm custard encircled by runny eggs, causes the mixture to curdle.

If you’ve ever watched baking programs or read about custard-based sweets, you may be familiar with the term “curdling custard,” but overbaking quiches can also result in the same problem.

Keeping a very careful check on your quiche is the best method to stop it from overbaking. To properly cook the eggs, bake your quiche for at least 45 minutes. Keep a very close eye on your quiche after those 45 minutes have passed to make sure it doesn’t overbake. If you need to leave it in for any longer, do so.

Underbaking a Quiche

The fact that a runny filling can result from both overbaking and underbaking a quiche seems especially harsh. However, whether they are savory or sweet, egg-based custards are picky like that.

The eggs were not given enough time to set correctly if the quiche was taken out of the oven too soon. Eating eggs that are still raw could endanger your health in addition to making your quiche runny.

The majority of quiche recipes call for a minimum 40-minute bake at 375 degrees Fahrenheit. However, the size of your quiche, the number of eggs you used, and any additional ingredients you added will affect the baking time and temperature.

Checking to see if your quiche has finished baking can be tricky because frequently the shell appears done even while the interior hasn’t. Check the center of the filling with a toothpick to see whether the baking is complete. There is no point in checking before 30 minutes because the quiche won’t be finished.

Thinking about the baking time can help you determine if you overbaked or underbaked your quiche, which resulted in it being runny.

Incorrect Egg-Dairy Ratio

Quiches rely on ratios, just like many French dishes. For every cup of milk or cream you use, you need four eggs to achieve the proper custard texture.

You must modify the ratio in accordance with the size of your quiche or the amount of custard. For instance, you might want to create twice as much custard if you are creating a larger quiche for more people. In that scenario, whisk together two cups of milk and eight eggs.

The texture of the quiche will be ruined if this ratio is off. A runny, watery quiche will be produced if there is an excessive amount of dairy used in the recipe. If your quiche has too many eggs, the filling will become dry and more like scrambled eggs than silken custard.

Fortunately, the 4:1 ratio is quite easy to recall and the recipe may be scaled up or down. If you’re unsure, use a calculator.

The size of your eggs may be impacting the ratio if you’re still experiencing problems despite following the ratio. To get around this issue, some bakers weigh out their eggs with an electric scale.

The dairy and egg temperatures will also have an impact on how well the custard sets. Even if your ratios are right, a watery filling will still result from not bringing your eggs and cream to room temperature before baking.

You Baked the Quiche in the Wrong Place

The position of your quiche in the oven does matter, despite popular belief. Quiche should ideally be baked on a rack placed in the center of the oven.

If you place a quiche on the top rack, the bottom won’t receive enough heat, resulting in a mushy, watery crust. The filling won’t properly be set if you place it on the bottom rack.

The middle rack is the ideal position to bake a quiche. If you are unable to set up the oven in this manner, place it on the lowest rack and be sure to frequently check the filling’s top. If necessary, move it up a little bit toward the end of the baking period.


Any leftover quiche should be kept in the refrigerator after it has been prepared and chilled to extend its shelf life.

Quiches won’t last as long as other foods kept in the refrigerator since they are complicated mixtures of numerous high-protein ingredients. Your quiche may begin to exhibit indications of deterioration in just three to four days.  It is ideal to store your quiche in an air-tight container far from any sources of moving air inside the refrigerator, such as a vent or fan, in order to guarantee that it stays edible for the maximum amount of time feasible.