ProductsAuchanQUICHE LORRAINE, lardons fumés, crème fraîche, emmental

Auchan

QUICHE LORRAINE, lardons fumés, crème fraîche, emmental

Name: QUICHE LORRAINE, lardons fumés, crème fraîche, emmental
Brand: Auchan

0.4 kg

BARCODE:3596710444908

COMMON NAME:Quiche lorraine

CATEGORIES:Meals, Meats And Their Products, Prepared Meats, Pizzas Pies And Quiches, Refrigerated Foods, Charcuteries Diverses, Refrigerated Meals, Quiches, Allumettes De Porc, Lardons, Lorraine Quiche, Fresh Pizzas Pies And Quiches, Smoked Lardons

LABELS:French Meat, Cooked In France, French Pork, Nutriscore, Nutriscore Grade D

PACKAGING:Cardboard

ORIGIN:France, European Union, Switzerland

MANUFACTURING:France

WEBSITE:https://www.auchandirect.fr/produits/8988

COUNTRIES:France, World

STORES:Auchan

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

Nutrient levels

Fat in moderate quantity (15%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (7.4%)

Sugars in low quantity (1.8%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (1.1%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1022 kJ (245 kcal)
Fat	15 g
Saturated fat	7.4 g
Carbohydrates	18 g
Sugars	1.8 g
Dietary fiber	0.6 g
Proteins	8.5 g
Salt	1.1 g
Sodium	0.44 g
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	1022 kJ (245 kcal)	1022 kJ (245 kcal)	?
Fat	15 g	15 g	?
Saturated fat	7.4 g	7.4 g	?
Carbohydrates	18 g	18 g	?
Sugars	1.8 g	1.8 g	?
Dietary fiber	0.6 g	0.6 g	?
Proteins	8.5 g	8.5 g	?
Salt	1.1 g	1.1 g	?
Sodium	0.44 g	0.44 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

200 g (2 portions de 200 g)

Ingredients

Ingredients image

Ingredients list

Pâte feuilletée 34% [farine de BLÉ, eau, margarine végétale (huiles et graisses végétales (palme, colza), eau, émulsifiant : mono - et diglycérides d'acide gras, sel, correcteur d'acidité : acide citrique), sel, levure désactivée], eau, lardons fumés 16% (poitrine de porc, eau, sel, acidifiant : lactate de sodium, dextrose, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium], ŒUFS </span>entiers 10,5%, crème fraîche (LAIT) 4,2%, emmental (LAIT) 3,1% , fromage blanc (LAIT), amidon de maïs, LAIT </span>écrémé en poudre, sel, muscade, poivre. Pourcentages exprimés sur le total de la recette. Elaboré à partir de porc origine France et de lait origine UE. Traces éventuelles de poissons, crustacés, mollusques, moutarde et soja.

Ingredient information

Pate Feuilletee

34.0%

Wheat Flour

17% (estimate)

Water

8.5% (estimate)

Vegetable Margarine

4.25% (estimate)

Vegetable Oil And Fat

2.13% (estimate)

Palm Oil

1.06% (estimate)

Colza Oil

1.06% (estimate)

Water

1.06% (estimate)

Emulsifier

0.53% (estimate)

E471

0.53% (estimate)

Salt

0.27% (estimate)

Acidity Regulator

0.27% (estimate)

E330

0.27% (estimate)

Salt

2.13% (estimate)

Deactivated Yeast

2.13% (estimate)

Water

33% (estimate)

Smoked Lardoons

16.0%

Pork Breast

8.5% (estimate)

Water

4.25% (estimate)

Salt

2.13% (estimate)

Acid

1.06% (estimate)

E325

1.06% (estimate)

Dextrose

0.53% (estimate)

Antioxidant

0.27% (estimate)

E316

0.27% (estimate)

Preservative

0.13% (estimate)

E250

0.13% (estimate)

Whole Egg

10.5%

Fresh Cream

4.2%

Emmental

3.1%

Allergens

EggsGlutenMilk

Traces

CrustaceansFishMolluscsMustardSoybeans

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:elabore-a-partir-de-porc

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:elabore-a-partir-de-porc

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E325 - sodium lactate

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Glucose

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

Sodium nitrite (E250) is a salt used for curing and preserving meat products.

It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

Open additive page Source

E316 - sodium erythorbate EFSA overexposure risk: noAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

E325 - sodium lactateAntioxidantEmulsifierHumectantThickener

SODIUM LACTATE is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets. It acts as a preservative, acidity regulator, and bulking agent.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Smoked lardoons, raw • Score: 34/100

Life-cycle reference

Category: Smoked lardoons, raw PEF environmental score: 0.91 Climate change impact: 7.11 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Smoked lardoons, raw. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Smoked lardoons, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	85.2 %
Processing	0.0 %
Packaging	11.0 %
Transportation	2.4 %
Distribution	1.1 %
Consumption	0.3 %

Bonuses and maluses

Origins of ingredients

Declared origins: France, European Union, Switzerland Origins bonus: +2 Transportation (Worldwide): 0 Environmental policy adjustment: +2 Select a country to include the full impact of transportation.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 25/100

Final score breakdown

Life cycle analysis score: 34 Sum of bonuses and maluses: -9 Final score: 25/100

Carbon footprint

Equivalent to driving 3.7 km in a petrol car. 711 g CO2e per 100g of product. Reference category: Smoked lardoons, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Smoked lardoons, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Smoked lardoons, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	85.2 %
Processing	0.0 %
Packaging	10.1 %
Transportation	4.0 %
Distribution	0.6 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Cardboard	Unknown	Low

Declared packaging

Cardboard

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

France

Origins of ingredients

Origins breakdown

Origin	Percent of ingredients	Impact
France	50 %	Medium
European Union	25 %	Medium
Switzerland	25 %	Medium
Unknown	0 %	Medium

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Whole EGG	Oeufs standards	10.50 %	0.01

Additional information

Preparation: au four:Préchauffer le four à 210°C (thermostat 7) pendant 10 minutes. Enlever la quiche de son emballage plastique et retirer le moule en aluminium. Enfourner la quiche sur une grille à mi-hauteur et réchauffer pendant 20 minutes environ. L'usage du four à micro-ondes est fortement déconseillé.
Conservation conditions: Conseils de conservation avant ouverture : A conserver entre 0°C et 4°C.Conseils de conservation après ouverture : A consommer immédiatement

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on March 24, 2018 at 10:16:12 PM UTC by kiliweb .

Last edit on March 17, 2026 at 3:11:58 PM UTC by new-nutrition-bot .

Product page also edited by beniben, gmeignan, isabel626, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-auchan-apaw, packbot, roboto-app, yuka.FrJlBd-pJ8IaAPrzzqMa1hqyTdvjD6F2FWJVog, yuka.UUlvYkFyd1psOFU2bzlwbDdBM0p4dDlZMTcrdWMzK25MdlFLSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk52WMiFgTjrCh_hhk-P9NakcLX1YPtb_dPfEao.

Source List

auchan-apaw

View on Open Food Facts