ProductsMarieQuiche Lorraine, Lardons et Jambon supérieur fumés

Marie

Quiche Lorraine, Lardons et Jambon supérieur fumés

Name: Quiche Lorraine, Lardons et Jambon supérieur fumés
Brand: Marie

400 g

BARCODE:3240782040000

COMMON NAME:Quiche

PRODUCER:MARIE Viriat

PACKAGER CODE:FR 01.451.003 EC

CATEGORIES:Meals, Pies, Pizzas Pies And Quiches, Salted Pies, Quiches, Refrigerated Foods, Lorraine Quiche, Refrigerated Meals

LABELS:Free Range, French Meat, No Artificial Flavors, 2016 Nutrition Labelling Experiment, Cooked In France, Free Range Eggs, French Pork, Green Dot, Made In France, Made With Free Range Eggs, No Colorings, Nutriscore, Nutriscore Experiment, Nutriscore Experiment Grade D, Nutriscore Grade D

PACKAGING:Plastic, Cardboard, Fresh

ORIGIN:France

MANUFACTURING:France,Viriat,Ain

COUNTRIES:Belgium, France

STORES:Casino,Magasins U

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutrient levels

Fat in moderate quantity (13%)

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 (7.1%)

Sugars in low quantity (1.6%)

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 (0.78%)

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	Compared to: Lorraine quiche
Energy	965 kJ (231 kcal)	1,084.316 kJ (261 kcal) (-11%)
Fat	13 g	16.261 g (-20%)
Saturated fat	7.1 g	8.302 g (-14%)
Carbohydrates	20 g	18.828 g (+6%)
Sugars	1.6 g	2.21 g (-28%)
Dietary fiber	0.8 g	?
Proteins	8.1 g	9.428 g (-14%)
Salt	0.78 g	0.994 g (-22%)
Sodium	0.312 g	0.399 g (-22%)
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	965 kJ (231 kcal)	965 kJ (230 kcal)	?
Fat	13 g	13 g	?
Saturated fat	7.1 g	7.1 g	?
Carbohydrates	20 g	20 g	?
Sugars	1.6 g	1.6 g	?
Dietary fiber	0.8 g	0.8 g	?
Proteins	8.1 g	8.1 g	?
Salt	0.78 g	0.78 g	?
Sodium	0.312 g	0.312 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

Une demie tarte 200 g

Ingredients

Ingredients image

Ingredients list

Garniture 65,5% (eau, oeufs 11,1%, lardons cuits fumés 6,3% (poitrine de porc, eau, sirop de glucose, sel, arômes naturels, bouillon de légumes, ferments), crème fraîche 6,2%, jambon supérieur fumé 5,3% (jambon de porc, eau, sel, sirop de glucose, arômes naturels, bouillon de légumes, ferments), emmental 4,2%, fromage blanc, amidon de maïs, lait écrémé en poudre, extraits d'épices, sel) Pâte feuilletée 34,5% (farine de blé 15%, eau, margarine végétale (huile de palme et de colza, eau, sel, émulsifiant : E 471, correcteur d'acidité : acide citrique), sel)

Ingredient information

Filling

65.5%

Water

32.75% (estimate)

Egg

11.1%

Smoked Cooked Lardoons

6.3%

Pork Breast

3.15% (estimate)

Water

1.58% (estimate)

Glucose Syrup

0.79% (estimate)

Salt

0.39% (estimate)

Natural Flavouring

0.2% (estimate)

Vegetable Broth

0.1% (estimate)

Ferment

0.1% (estimate)

Fresh Cream

6.2%

Jambon Superieur Fume

5.3%

Ham

2.65% (estimate)

Water

1.33% (estimate)

Salt

0.66% (estimate)

Glucose Syrup

0.33% (estimate)

Natural Flavouring

0.17% (estimate)

Vegetable Broth

0.08% (estimate)

Ferment

0.08% (estimate)

Emmental

4.2%

Pate Feuilletee

34.5%

Wheat Flour

15.0%

Added sugars

Contains added sugars (1%) Added sugars: glucose syrup Quantity of added sugars: 1%

Allergens

EggsGlutenMilk

Traces

CrustaceansFishMolluscsMustard

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

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

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

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

Quiche Lorraine (eggs and lardoons quiche) • Score: 50/100

Life-cycle reference

Category: Quiche Lorraine (eggs and lardoons quiche) PEF environmental score: 0.55 Climate change impact: 4.56 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Quiche Lorraine (eggs and lardoons quiche). 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: Quiche Lorraine (eggs and lardoons quiche). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	71.2 %
Processing	8.3 %
Packaging	8.4 %
Transportation	3.9 %
Distribution	1.8 %
Consumption	6.5 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 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 medium impact Malus: -5 Packaging score: +54

Green-Score for this product

Final score: 39/100

Final score breakdown

Life cycle analysis score: 50 Sum of bonuses and maluses: -11 Final score: 39/100

Carbon footprint

Equivalent to driving 2.4 km in a petrol car. 456 g CO2e per 100g of product. Reference category: Quiche Lorraine (eggs and lardoons quiche). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Quiche Lorraine (eggs and lardoons quiche). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Quiche Lorraine (eggs and lardoons quiche). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	75.2 %
Processing	5.5 %
Packaging	10.1 %
Transportation	6.3 %
Distribution	0.9 %
Consumption	2.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -5 Packaging score: +54

Packaging components

Shape	Material	Recycling	Impact
Film	Plastic	Unknown	High
Sleeve	Cardboard	Unknown	Low
Mold	Heavy Aluminium	Unknown	Medium

Declared packaging

Plastic, Cardboard, Fresh

Transportation

Manufacturing locations

France,Viriat,Ain

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	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
EGG	Oeufs standards	11.10 %	0.01

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 May 31, 2012 at 4:43:30 PM UTC by malikele .

Last edit on March 18, 2026 at 12:51:07 AM UTC by new-nutrition-bot .

Product page also edited by beniben, date-limite-app, dimitri, elie-favrichon, envol-vert, jpm33, kiliweb, laura-chaud, ldc, magasins-u, malikele, manu1400, moon-rabbit, navig491, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, salomeschuh, tacinte, tacite, tacite-mass-editor, yuka.SEtzTVFLOERwYWc2aS9JNDd6cjZwWU5WK2NXMFJGK3JkdEFBSVE9PQ, yuka.SGE1WUxQa3V0T1kybjlvQTlUblcyOVJMKzhTaVZtQ2VjOU02SUE9PQ, yuka.WjRFdk9acFFnZHRYd2ZGZ3BnK0swUFpVK3FLQ1EyUHZCKzlMSUE9PQ, yukafix.

Source List

View on Open Food Facts