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WEGMANS, LORRAINE QUICHE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 106 MG | 8% | |
| Iron, Fe | 1.0 MG | 6% | |
| Sodium, Na | 348 MG | 15% |
About WEGMANS, LORRAINE QUICHE
Wegmans Lorraine Quiche brings together eggs, Swiss cheese, uncured ham, heavy cream, mayonnaise, and onions in a pastry shell. The ham is cured with celery juice powder and cherry powder as natural nitrate alternatives. Fat is high from the cream, mayo, and eggs, protein is moderate, and carbs come primarily from the crust. The ingredient list is relatively clean for a prepared refrigerated quiche. Serve warm for the best texture; the pastry softens and the filling sets up properly at temperature.
Ingredients
(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 PEPPERS, VINEGAR, WATER, SALT, GARLIC POWDER}, SALT, NISIN PREPARATION], CRUST [ENRICHED FLOUR {WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, PALM OIL, WATER, WHOLE EGGS, SALT]).
Calorie Breakdown
At 227 calories per 100 grams, WEGMANS, LORRAINE QUICHE gets 15% of its calories from protein, 30% from carbohydrates, and 56% from fat. This is moderately high, similar to many cooked grains and dairy products.
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