Lorraine Quiche

Nutritional Info

Nutrition Facts

2 servings per container
Serving Size: 1/2 Pie (156 g)

     Calories from Fat200

Amount Per Serving and/or % Daily Value*

Total Fat22 g (34%)
     Saturated Fat7 g (35%)
     Trans Fat0 g
Cholesterol150 mg (50%)
Sodium530 mg (22%)
Total Carbohydrate27 g (9%)
     Dietary Fiber1 g (4%)
     Sugars0 g
Protein13 g

Vitamin A4%
Vitamin C0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

11 oz.

for Personal Shopping


Filling [Water, Liquid, Whole Eggs, Swiss Cheese {Cultured Pasteurized Milk, Salt, Enzymes, Potato Starch, Cornstarch}, Mayonnaise {Canola Oil, Distilled Vinegar, Egg Yolks, Sugar, Salt, Spice, Oleoresin Paprika}, Uncured Ham {Pork, Water, Sea Salt, Turbinado Sugar, Sodium Carbonate, Celery Juice Powder, Cherry Powder, Natural Flavors}, Onions, Modified Food Starch, Heavy Cream, Uncured Bacon {Pork, Water, Brown Sugar, Sea Salt, Celery Powder, Lactic Acid Starter Culture}, Hot Sauce {Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder}, Salt, Nisin Preperation], Crust [Enriched Flour {Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid}, Palm Oil, Water, Whole Eggs, Salt].


ALLERGENS: Contains Egg, Milk, Wheat. MAY CONTAIN: Crustacean Shellfish, Fish, Peanuts, Soy, and Tree Nuts due to shared production area.


Keep refrigerated. Cooking times may vary depending on your equipment: Cook thoroughly to 165F degrees. CONVENTIONAL OVEN: Preheat oven to 350F degrees with rack in center. Remove plastic cover and plastic bottom; remove quiche from plastic bag and place on baking sheet. Bake 30-35 minutes until thoroughly cooked. Remove from oven and let stand 3-4 minutes before cutting and serving. Caution: Quiche filling will be HOT.

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