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Nutrition details - Bacon Potato & Leek Quiche

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

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Bacon Potato & Leek Quiche

Bacon Potato & Leek Quiche

Such a tasty combination. Enjoy this quiche any time during the day.

Leeks are low in sodium and have almost no saturated fat or cholesterol. They are a good source of dietary fiber, vitamin B6, iron and magnesium.

Ingredients

Pastry [Wheat Flour, Vegetable Oil (Antioxidant 307b, Soy)), Shortening [Vegetable Oil, Emulsifiers (471, Soy Lecithin)), Natural Colour (160a), Flour Treatment Agent (920), Whey Powder, Skim Milk Powder, Dextrose, Salt, Acidity Regulator (E330), Methyl Cellulose (461)], Potato (18%), Eggs, Water, Bacon (7%) [Pork, Salt, Dextrose, Mineral Salts (451, 452), Antioxidant (316), Sodium Nitrite (250), Honey Powder, Emulsifier (433)], Tasty Cheese [Milk, Salt, Culture, Enzyme, Anti-Caking Agent], Leek (6%), Maize Starch, Thickened Cream [Milk Fat, Mineral Salts (450, 500), Thickener (400)], Milk, Canola Oil, Onions, Butter, Salt, Vegetable Stock Powder, Chicken Stock, Parsley Mixed Herbs [Oregano, Marjoram, Thyme, Sage], White Pepper. CONTAINS GLUTEN, MILK, EGGS, SOY. MAY CONTAIN PEANUTS, TREE NUTS, SESAME SEEDS & SULPHITES.

Nutritional Details

Regular Size 200g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1834kj 917kJ
(440Cal) (220Cal)
Protein: 14.4g 7.2g
Fat, Total: 25.4g 12.7g
--Saturated: 12.6g 6.3g
Carbohydrates: 37g 18.5g
--Sugars: 4g 2g
Dietary Fibre: 1.2g 0.6g
Folate: 2ug (1% RDI) 1ug
Sodium: 668mg 334mg
Disclaimer:

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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