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    Three Cheese Quiche

    Nutritional Information

    Serving Size: 1 SLICE
    Calories 431
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 25g 19%
    Saturated Fat 10.5g 53%
    Trans Fatty Acid 0g 0%
    Cholesterol 114mg 38%
    Sodium 531.2mg 22%
    Carbohydrates 36.6g 12%
    Dietary Fiber 0.7g 3%
    Total Sugars 1.3g
    Added Sugar 0g 0%
    Protein 14.4g 26%
    % Daily Value: Protein 26% Fat 19% Carbohydrates 12% Dietary Fiber 3% Cholesterol 38% Trans Fatty Acid 0% Vitamin A - IU 13% Calories 22% Saturated Fat 53% Added Sugar 0%
    INGREDIENTS:
    Pie Crust ( All Purpose Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Crisco Shortening (Soybean Oil, Fully Hydrogenated Cottonseed Oil, Partially Hydrogenated Cottonseed And Soybean Oils, Mono- And Diglycerides, TBHQ And Citric Acid (Antioxidants) ), water, shell eggs, white vinegar (white distilled vinegar and filtered water (dilluted with water to 4% acidity). ), salt (salt, sodium slicoaluminate, dextrose, potassium iodide 0.006 5 and sodium bicarbonate.)), Cornstarch (Corn starch), 2% Milk (Reduced Fat Milk, Vitamin A Palmitate And Vitamin D3 Added), Shell Eggs (Egg), American Shredded Cheese (Cultured Milk, Water, Cream, Sodium Citrate, Salt, Powdered Cellulose To Prevent Caking, Sodium Phosphate, Citric Acid, Sorbic Acid (Preservative), Artificial Color, Enzymes. ), Monterey Jack Cheese Slice (Unprocess Monterey Jack Cheese (Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enymes). )), Shredded Swiss Cheese (Swiss Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Potato Starch And Powdered Cellulose (Added To Prevent Caking), Natamycin (A Natural Mold Inhibitor). ), Chopped Onion, Cornstarch (Corn starch), Chopped Chives (Chives), Cayenne Pepper (Cayenne Pepper)
    ALLERGENS:
    Milk, Eggs, Wheat, Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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