Quiche Lorraine

Nutrition Facts

Serving Size 1 SLICE

Calories 377

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 28.4g

44%

Sat. Fat 14.2g

- - -%

Trans Fat 0.3g

Cholesterol 161.9mg

- - -%

Sodium 616.8mg

27%

Amount/Serving

%DV*

Tot. Carb. 18.6g

Dietary Fiber 0g

Sugars 1.4g

Includes 0g Added Sugars

Protein 12.1g

Vitamin D - 1.1mcg - 0%

Calcium - 126.3mg - 13%

Iron - 0.8mg - 10%

Potassium - 118mg - 3%

INGREDIENTS: Quiche Filling* (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), WHOLE MILK (milk, vitamin D3 ), KOSHER SALT (salt, yellow prussiate of soda), NUTMEG (nutmeg)), Blind Bakes Pie Shells (PIE CRUST (enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), shortening (interesterified soybean oil, fully hydrogenated cottonseed oil) water, contains 2% or less of: white grape juice concentrate, salt, citrus fiber, xanthan gum. contains wheat and soy)), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite), HAM (ham cured with water, dextrose, contains 2% or less of salt, potassium lactate, sodium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, vinegar)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.