Quiche

Parent Cafe
21

<p>Actually, that isn’t true. Refrigeration slows down, but does not stop, molds and bacteria and other icky sources of food poisoning from reproducing, which is why anything in the fridge will go bad if you leave it long enough. Cooked eggs have a short life, even if appropriately refrigerated.</p>

<p>Keep the quiche regrigerated for a day or two, but not a week!</p>

22

<p>I just made quiche for dinner tonight. My boys are big fans and request it often. I use the refrigerated pie crusts that you roll out. Like Consolation I parbake the crust for 6-7min. A pie crust shield and stoneware pie plate work best for me. The rest is exceptionally simple: 4 eggs, 1.5C heavy cream, 1.5C cheddar cheese, 1.5C broccoli (fresh, microwave 90sec), 1/4t salt, dash white pepper, dash nutmeg. Bake @ 375 for 40min.</p>

23

<p>The short life info on cooked egg recipes is new to me too. This site says 3 to 4 cays.
[Egg</a> Storage Chart | FoodSafety.gov](<a href=“http://www.foodsafety.gov/keep/charts/eggstorage.html]Egg”>Cold Food Storage Chart | FoodSafety.gov)</p>

<p>Normally I freeze my precooked egg casserole, so OK. But I keep working on the leftovers sometimes many days. Oops.</p>

24

<p>Doesn’t last more than a day or two at our house ;)</p>

25

<p>I’ve never had a gratin or quiche last more than overnight. Or a pumpkin pie or any kind of custard. :)</p>

26

<p>I’m just reading through the NY health code and it’s true custards have their own special rules - so I guess they really are more dangerous than other foods. Generally I think that if you cook the food you kill the bacteria so it shouldn’t make that much difference what the ingredients are. It may be that custards don’t necessarily get hot enough to kill everything.</p>

27

<p>I use Swiss or gruyere for quiche. If I am going to reheat it in the microwave, I use Parmesan or Romano instead. Swiss/gruyere get tough and stringy when reheated in the microwave.</p>

28

<p>My egg casserole recipe fills a 9x17 lasagna dish. Tis much bigger than a quiche. It is very rich, so we eat small pieces, along with other foods. If we don’t have a crowd and forget to work on it, the leftovers can be around awhile. Next time I may bake it in two smaller dishes.</p>