Single Serve
Classic French Style Quiche
170g/6oz
1 piece
30 mins or less
Cooking methods
Oven
Microwave
Description
PLU 530
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Ingredients
Ingredients
Filling: Milk, Liquid Whole Eggs, Cream (Milk, Cream, Sodium Citrate, Sodium Phosphate, Carrageenan, Dextrose), Monterey Jack Cheese (Milk), Swiss Cheese (Milk), Modified Corn Starch, Cooked Bacon, Dehydrated Onions, Chives, Flavour, Yeast Extract, Salt, Spices. Pastry: Wheat Flour, Modified Palm, Canola And Palm Oil Shortening, Water, Canola Oil, Salt, Yeast, Dextrose, Enzymes (Wheat), Soy Lecithin.
Allergens
Egg, Soy, Milk, Gluten
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
Nutritional information
| Amount | % Daily Value* |
|---|---|
| Calories 470 | |
| Fat 29g | 45.0% |
| Saturated 14.0g | 72.0% |
| + Trans 0g | |
| Cholesterol 180mg | 60.0% |
| Sodium 650mg | 27.0% |
| Carbohydrate 35g | 12.0% |
| Fibre 2g | 8.0% |
| Sugars 5g | |
| Protein 18g | |
| Vitamin A | 10.0% |
| Vitamin C | 0.0% |
| Calcium | 25.0% |
| Iron | 15.0% |
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
Cooking Instructions
PREPARE FROM FROZEN.
MICROWAVE (1000 WATTS) (for softer pastry):
- Place quiche on microwave-safe plate lined with paper towel.
- Heat on high 3 to 3 1/2 minutes.
- Let stand 1 minute before serving.
NOTE:
