Pastry base
Wheat flour (Gluten)
Butter or vegetable oils (often palm/rapeseed blends)
Water
Salt
Filling (Quiche Lorraine mixture)
Pasteurised Eggs
Milk / cream
Smoked bacon or ham (usually 10-20%)
Pork
Salt
Dextrose
Preservatives (e.g. sodium nitrite)
Cheese (often Emmental or similar)
Modified starch (thickener)
Milk proteins
Spices (white pepper, nutmeg)
Sometimes onion or flavouring