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Food storage question

post #1 of 14
Thread Starter 
I made quiche for the first time tonight. How long can quiche (or any cooked egg dish) be stored in the refrigerator before being thrown out? I checked a couple household fact books I have but couldn't find an answer...
post #2 of 14
I consider 3 days the most, with constant refrigeration. If you made the quiche today, by Tuesday night it needs to be gone (IMO, of course)
post #3 of 14
I'm not sure either??
But i think you should eat it all before freezing it??
post #4 of 14
Actually, quiche freezes very well. Just be sure it's thoroughly chilled first.
post #5 of 14
According to Applied Foodservice Sanitation, 4th edition:

Cooked dishes with Eggs, Meat, Milk, Fish, or Poultry should be served on the day they were prepared. Of course, it also says that eggs in the shell should only be stored in the 'fridge for one week. So. . . I don't know. I wouldn't keep it around long if it were me.

Was it good?
post #6 of 14
I've kept quiche in the fridge for a couple of days, and it was fine. I'm not sure I'd want to keep it much longer, though.
post #7 of 14
Quiche, in my house, wouldn't last long enough to ask these sorts of silly questions!!!
post #8 of 14
I make a mini quiche from the South Beach Diet recipes, you make them in muffin pans and they taste soo good and easily freezable (is that even a word??) and can be taken out and microwaved.
post #9 of 14
As a former home economist, my "formal" answer would be serve it on the day it was made. That is what is expected in restaurants. However, being practical in the home, if the refrigerator is kept cold enough, just above freezing, it should be safe for a couple of days. I've kept potato salad, with lots of eggs, that long and have never had a problem. The big safety problem is that the food should be cooled quickly, not left out at room temperature for hours before it is put in the refrigerator. And, of course, that refrigerator should be no higher in temperature than 40 degrees F.
post #10 of 14
Quote:
Originally Posted by twofatcats
The big safety problem is that the food should be cooled quickly, not left out at room temperature for hours before it is put in the refrigerator.
THANK YOU for that - I'd love to email this to my ex as vindication. He used to argue with me about this all the time, especially chicken dishes. He swore up and down they should be thoroughly cooled to room temp before being put in the fridge, or they'd spoil and I'd give us both salmonella!
post #11 of 14
Thread Starter 
Thanks for the feedback. Since I live alone, the quiche can't get all eaten tonight It sounds like my idea of having it finished by Tuesday was right on the ball.

mlmcats, quiche can be frozen? From what I read freezing egg dishes is kind of a no-no.
post #12 of 14
Quote:
Originally Posted by RicaLynn
THANK YOU for that - I'd love to email this to my ex as vindication. He used to argue with me about this all the time, especially chicken dishes. He swore up and down they should be thoroughly cooled to room temp before being put in the fridge, or they'd spoil and I'd give us both salmonella!
Actually, the best way to cool dishes if it is something that can be done this way, is to put the pan of hot food in the sink or in a larger pan or bowl in which you have placed cold water, preferably with ice cubes. Stir a couple of times for soups and such items. Depending upon volume, it should be cool enough to put in the refrigerator in ten or fifteen minutes. For foods you can't do that with, cool some at room temperature, then refrigerate. You don't want to put a large volume of food at a higher-than-room temperature in the fridge at once, or the load on the refrigerator will be so great that everything in it will be at too high a temperature and it will take too long to bring it all back down. But for a small volume, putting it in still quite warm shouldn't be a problem.

Salmonella poisoning comes from food being contaminated, then holding at unsafe temperatures for too long so the bacteria multiply. The usual rule of thumb is that cooked foods (like a turkey) should be left out unrefrigerated no more than a total of two hours. Less is better.
post #13 of 14
Mmm quiche!
post #14 of 14
You could have us all over for lunch, and we will assist with the "problem"...p.s. I LOVE quiche!
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