New in the Market: Quiche by La Terra Fina

by Jo-Ann Heslin, MA, RD, CDN on September 3, 2012 · 2 comments

We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think.

La Terra Fina which produces a line of refrigerated dips and quiches has expanded its quiche lineup with a traditional Quiche Lorraine. Like the other quiches in the line, Quiche Lorraine is made with egg whites, not whole eggs, plus bacon and Swiss cheese. A 4.5 ounce servings which equals one-fifth of the quiche has 320 calories, 19 grams of fat (8 grams are saturated fat), 30 milligrams of cholesterol, and 550 milligrams of sodium.

The two other quiche varieties available are Spinach & Artichoke and Cheddar & Broccoli. A 4.5 ounce serving of Spinach & Artichoke has 290 calories, 17 grams of fat (7 grams are saturated fat), 20 milligrams of cholesterol and 510 milligrams of sodium. The same size serving of Cheddar & Broccoli has 300 calories, 18 grams of fat (8 grams are saturated fat), 25 milligrams of cholesterol and 460 milligrams of sodium.

Each quiche can be keep wrapped, uncooked in the refrigerator for up to a month. They cook in 25 minutes, at 3750 F. We found it took about 10 minutes longer then the recommended time but we did cook 3 quiches at once. Flavors of all 3 quiches were good. We found the bottom crust a little thick, but our tasters liked each variety and never commented on the crust, so this could be a personal bias.

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{ 2 comments… read them below or add one }

BETTY BARBOUR December 10, 2013 at 5:56 pm

The flavor of the quiche was overwhelmed by the thick crust, so I tasted crust/flour more than I tasted the filling. The crust and the egg mixture were equal in thickness. I would like to see less crust and more filling.

Did like the packaging – well done, including the design of the cardboard package.

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Helen Marshall February 18, 2016 at 5:16 pm

While this may superficially resemble a “classic” Quiche Lorraine, it is not. Traditional recipes use whole eggs, not egg whites, and at least partial cream, not milk! Nor does a classic quiche lorraine have any cheese in it! Palm oil shortening also would not make it into a classic French kitchen. The amount of bacon here is tiny compared to a “classic” recipe, but they can do that as they’ve used the much cheaper cheese instead. The taste is pleasant enough but has nothing to do with a quiche lorrraine. Check your Julia Child cookbook!

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