Know what’s on your plate
Quiche Lorraine
Calories & nutrition facts
eggs and lardoons quiche, prepacked
Nutrition facts
Per 100 g% DV- Calories 269 kcal —
- Protein 8.4 g 17%
- Carbohydrate 22 g 8%
- Fat 16 g 21%
- Saturated fat 9.2 g 46%
- Fibre 1.4 g 5%
- Sugars 2 g —
- Sodium 500 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.71 mg 1%
- Vitamin D 1.2 µg 6%
- Vitamin E 1.6 mg 10%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 0.47 mg 3%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 17.1 µg 4%
- Vitamin B12 0.3 µg 13%
Minerals
- Calcium 116 mg 9%
- Iron 0.63 mg 4%
- Magnesium 17.8 mg 4%
- Phosphorus 145 mg 12%
- Potassium 164 mg 3%
- Zinc 0.8 mg 7%
- Copper 0.05 mg 5%
- Manganese 0.1 mg 4%
- Iodine 31 µg 21%
Similar foods
Questions about Quiche Lorraine
What is traditionally in a Quiche Lorraine?
The classic filling is eggs, cream and lardons—small pieces of bacon—in a pastry case. Cheese is common in modern versions, but it is not essential to the traditional recipe.
How do you stop Quiche Lorraine having a soggy bottom?
Blind-bake the pastry case at 190°C until lightly golden, about 15 minutes with baking beans, then 5 minutes without them. Let the cooked lardons cool and drain before adding them, and bake the filled quiche until just set in the centre.
How long should you bake Quiche Lorraine?
For a standard pastry case, bake the filling at about 180°C for 30–40 minutes, until the edges are set and the centre has a slight wobble. Leave it to stand for 10–15 minutes before slicing; it will firm up as it cools.
Can you make Quiche Lorraine ahead of time?
Yes. Bake it a day ahead, cool it, cover and refrigerate; reheat slices at 160°C until hot throughout, or serve it cold. For the crispest pastry, avoid leaving it at room temperature for more than two hours.
What should you serve with Quiche Lorraine?
A green salad with a sharp vinaigrette cuts through the rich egg-and-cream filling. It also works well with steamed green beans or a simple tomato salad.
Can you freeze Quiche Lorraine?
Yes: cool it completely, wrap individual slices well and freeze. Defrost overnight in the fridge, then warm at 160°C until hot in the middle; the pastry may be less crisp than when freshly baked.
Is Quiche Lorraine the same as a cheese quiche?
Not quite. Quiche Lorraine is the bacon-and-egg-and-cream tart; adding cheese is a widespread variation, while a cheese quiche can contain no bacon at all.
What is the difference between Quiche Lorraine and Quiche Lorraine pie?
They are similar dishes, but the pie entry has 8.4 g of protein per 100 g, compared with 8.4 g in Quiche Lorraine. Recipes and pastry-to-filling proportions can differ, so the names do not guarantee an identical slice.
Source: ANSES–Ciqual (France) 25405 · per 100 g · carbohydrate per EU label, fibre excluded
