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$33.00
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Our quiche is an André's classic that customers have cherished for over 65 years. Each is made with a blend of imported Gruyère and Emmentaler Swiss cheeses bound together with a savory custard, seasoned with a secret blend of spices created by founder André Bollier.
Two flavors:
Cheese Pie
Savory custard with Swiss cheeses (Vegetarian)
Quiche Lorraine
Savory custard with Swiss cheeses, caramelized onions and crispy bacon.
View our seasonal quiches here.
Click the tabs to view details.
STORAGE:
Refrigerate up to 1 week
Freeze up to 3 months.
REHEATING INSTRUCTIONS:
Return to room temperature.
Preheat oven and bake at 350 degrees for 18-20 minutes.
SIZE:
8" diameter x 1" deep (Serves 4-6 people / Cut into 4-6 slices)
INGREDIENTS:
Quiche Lorraine - Emmentaler Cheese, Gruyère Cheese, Milk, Eggs, Cream, Bacon, Onion, Flour, Butter, Corn Starch, Spices.
Cheese Pie - Emmentaler Cheese, Gruyère Cheese, Milk, Eggs, Cream, Flour, Butter, Corn Starch, Spices.
Contains eggs, flour and milk. Made in a facility with nuts.
No peanuts. No added preservatives.
View our seasonal quiches here.
Click the About tab to learn more.
Real men or women who don't eat quiche might not have tried the right one.
Our quiche is an André's classic thatcustomers have cherished for over 65 years. Each is made with a blend of imported Gruyère and Emmentaler Swiss cheeses bound together with a savory custard, seasoned with a secret blend of spices created by founder André Bollier.
We've created the perfect ratio of our Swiss cheeses so one does not outshine the other. The Gruyère is the cheese punch in your pie with its full bodied, creamy, nutty flavor with just enough sweetness to balance its salty, earthiness that becomes more pronounced with age. The Emmentaler is the backbone of the quiche with its more mild, sweet, slightly fruity flavor.
The custard and cheese is wrapped in a pie crust that is tender yet rich in butter flavor, rolled thick to hold the rich savory filling and compliment the flavors of the quiche without dominating them.
