How to Store Quiche

Written by angela lafollette Google
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How to Store Quiche
Store quiche properly to enoy the leftovers at a later date. (Eising/Photodisc/Getty Images)

Quiche, an oven-baked dish made with eggs inside a pastry crust, consists of other ingredients such as milk, vegetables, meats and cheeses. The dish looks like a pie and people eat it any time during the day. When you have leftover quiche, it needs stored properly to prevent dangerous bacteria from forming. Storing the quiche in the refrigerator only prolongs the shelf life by a few days, but the freezer allows you to store the quiche for a few months.

Skill level:

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Things you need

  • Aluminium foil
  • Cling film
  • Freezer wrap
  • Freezer bag
  • Airtight freezer container

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  1. 1

    Allow the quiche to cool to room temperature. Do not leave the quiche sitting out longer than 2 hours because dangerous bacteria may begin to form.

  2. 2

    Cover the quiche with aluminium foil or cling film.

  3. 3

    Store the quiche in the refrigerator. Use the quiche within 3 to 4 days.


  1. 1

    Let the quiche cool to room temperature for no longer than 2 hours. Leaving the quiche out at room temperature for longer than 2 hours allows dangerous bacteria to grow.

  2. 2

    Wrap the quiche tightly in aluminium foil or freezer wrap. Place the wrapped quiche inside a freezer bag or airtight container.

  3. 3

    Freeze the quiche for 2 to 3 months. Freezing the quiche longer than the recommended time will cause it to diminish in quality.

Tips and warnings

  • Freeze the quiche before you bake it by placing it on a tray inside the freezer until it firms. Wrap it with freezer paper or aluminium foil and place it inside a storage bag. Uncooked quiche will store for 1 month in the freezer.
  • Avoid thawing quiche before you bake it. Bake the quiche for 10 to 20 minutes longer than you normally would, and watch it carefully so that it does not burn. Remove the quiche when it reaches a safe internal temperature of 73.9 degrees Celsius.
  • Always wash utensils, equipment and hands with antibacterial soap before and after handling raw eggs to prevent a food-borne illness.

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