How Long Does Quiche Last?

*This post may contain affiliate links. Please see my disclosure to learn more.

Quiche is a relatively simple baked dish that is made with a range of rich ingredients like cream, cheese, eggs, and meat. But how does it fare when it comes to its shelf life?

How long does quiche last? Quiche can last up to 2 hours at room temperature and up to 2–3 days in the fridge. Most homemade quiche recipes contain fresh ingredients with a range of dairy products and eggs (which significantly impacts its shelf life), so make sure you store it properly!

Read below to learn more about quiche, how it’s made, what it is made of, and how long it lasts once baked.

Characteristics Of Quiche

Quiche is a famous French tart that contains a savory custard and a mixture of dairy, eggs, and meat.

It is an iconic baked dish that can be prepared in many ways, but it almost invariably contains the following ingredients (which can make it tricky to store):

Butter
Cheese
Cream
Eggs
Milk

As you can imagine, all of these ingredients are perishable and have a short shelf life, which is why quiche needs to be stored properly.

A basic quiche recipe starts with a crust that is shaped around a baking pan. The crust is then topped with cream, an assortment of meat, and vegetables.

These ingredients are then further topped with a binding agent, which is a basic egg mixture that may also contain milk, cheese, and seasonings. The tart is then baked until it forms a golden-brown exterior!

How Long Can Quiche Sit Out At Room Temperature?

On its own, quiche will last about two hours at room temperature. This includes the preparation time and the resting time of the dish.

In other words, for optimal safety, you should time the dish from the moment you begin assembling it!

The two-hour mark is recommended for most foods, but especially for potentially risky foods with a short shelf life since bacteria start to multiply exponentially the longer the food stays at room temperature.

This is why it is recommended that you store quiche in the fridge as soon as it has been assembled. You can also directly cook it in the oven to preserve its quality!

How To Store Quiche

Now that we’ve learned what makes a good quiche and how long it can sit out before it needs to be stored, here are a few storage scenarios for quiche!

Storing Raw Quiche In The Fridge

If you do not plan to bake the quiche immediately, then you will have to store it in the fridge with plastic wrap on top to discourage oxidization and bacterial growth. We recommend storing raw quiche at 40°F for the best results.

Here is a step-by-step guide for storing a raw quiche in the fridge:

Before storing, add cling wrap or plastic wrap on top and store the dish at the back of the fridge (or the coldest part of your fridge). This step will also help the quiche from drying out and from taking on aroma from nearby food.
Store raw quiche for up to 24–48 hours in the fridge. You can push it to about 72 hours (3 days), but we wouldn’t recommend keeping it for that long since it might compromise its quality and freshness.
To bake the quiche, move it directly into a preheated oven without letting it warm up at room temperature.

Storing Baked Quiche In The Fridge

Storing baked quiche is fairly easy since the tart is already set and doesn’t have a runny texture.

Here is how you can store a baked quiche in the fridge:

Once baked, let the hot quiche rest at room temperature for about 10–15 minutes. If you do not plan to eat it right away (or in the case of leftovers), wrap the quiche with cling wrap and store it in the back of the fridge at 40°F.
Keep the quiche away from strong-smelling food and consume it within 2–3 days. Although baked quiche may last a bit longer as it has less moisture, it is still important that you consume it within 24–48 hours for the best safety, freshness, and texture.

Pro Tip: When storing leftover slices, you can also use an airtight container. While this method will not increase the shelf life of the quiche, it will certainly help maintain its original freshness and overall quality.

Storing Quiche In The Freezer

Quiche freezes well, but it can still go bad due to oxidization. It may not grow bacteria at freezing temperatures, but the varying temperatures and airflow will eventually affect the overall freshness of this dish.

Freeze quiche at 0°F and try to consume it within one month for the best quality. You can leave the quiche frozen for about 2 months for the best texture and flavor.

Frozen raw quiche should be baked within 30 days to maintain its quality.

Storing Store-Bought Quiche

Store-bought quiche can be stored in the fridge for about 1–3 days, depending on the manufacturing date, but we recommend following the storage indications (if available) on the pack.

Some commercial quiche varieties may also contain stabilizers or preservatives to give the quiche a longer shelf life. But in either case, you shouldn’t try to store a baked or raw quiche for more than 3 days in the fridge.

If you are purchasing a slice of quiche from a local bakery, then always inquire about the baking date or time.

Remember: it’s always best to consume fresh quiche right away rather than to store it since it may affect its overall freshness and flavor notes.

Quiche Storage Method Chart

Here is a quick summary of the shelf life of quiche in different storage situations:

Storage Method	Storage Duration
Room Temperature (Raw Or Baked)	2 hours
Refrigerated (Raw Or Baked)*	2–3 days
Frozen (Raw Or Baked)**	1–2 months
* Stored at 40°F
** Stored at 0°F

Signs Of Spoilage

Food safety first! Look out for these common signs of spoilage before reheating or consuming leftover quiche.

Discoloration

Quiche can contain a range of colors depending on the types of ingredients used in it, which can occasionally make it difficult to tell if it has spoiled.

For example, quiche can be baked with leafy greens, which can make it difficult to detect spoilage, especially if the toppings include spinach, green peppers, or other colorful garnishes.

Closely inspect the superficial layer of the quiche for fuzzy textures and sharp discolorations.

Fungal growth can either be faint or have a bright green, yellow, or gray color. If you notice any of these color changes on the surface, the quiche has likely been compromised and should be discarded.

An even better way to inspect it would be to check the cross-section of the slice. Look for the same color discrepancies to rule out spoilage.

Crumbly Texture

Quiche should have a firm texture once baked — if you notice a wobbly or crumbly texture around the top or edges, then this may indicate that the quiche has started to go bad.

It may not be considered spoiled, but it will likely be primed for bacterial growth. We recommend avoiding eating crumbly quiche just to be on the safe side.

Please keep in mind that this dish can be potentially hazardous to your health once it goes bad, so you shouldn’t eat leftover quiche that has started to lose its original texture.

Foul Aroma Or Slime

If you notice a sticky substance or slime when pulling out a slice of leftover quiche, then this will definitively indicate that the quiche has gone bad. This slime may also be accompanied by a foul odor.

Smell the quiche before reheating it to determine its quality. Freshly stored quiche should either smell like nothing or have a faint savory aroma.

If you notice even a slight deviation from its normal characteristics, then we highly recommend that you discard it!

Taste Test

If you do not notice any of the above superficial changes, then you may proceed with the taste test.

For this test, we recommend that you cut a slice and try a small bite. Inspect the mouthfeel of the quiche and check for any discrepancies that deviate from the original flavor or texture.

If you notice any strong, irregular flavor or faint bitterness then this will indicate that the quiche has gone bad. Please spit out the bite and rinse your mouth.

Remember: never try to salvage a quiche that has gone bad.

Once you notice any of these signs of spoilage, you should consider the entire dish to be compromised. Bacteria and fungi don’t grow in a line — they can invisibly spread and affect the quiche in different areas!