Guide
How to label quiche and tarts
When boxed or wrapped before selection, quiche and tarts are usually PPDS. Pastry and egg custard bring wheat, milk and egg; fillings add more.
Reviewed against official guidance.SourcesNot legal advice.
The short answer
When boxed or wrapped before selection, quiche and tarts are usually PPDS. Pastry and egg custard bring wheat, milk and egg; fillings add more.
Decide PPDS using the FSA packing-before-selection test, then put name and ingredients with allergen emphasis on packs that meet it.
How to apply it
When boxed or wrapped before selection, quiche and tarts are usually PPDS. Pastry and egg custard bring wheat, milk and egg; fillings add more. Decide PPDS using the FSA packing-before-selection test, then put name and ingredients with allergen emphasis on packs that meet it. Walk the product in front of you against the checklist below before you print. The mistake to refuse is: Name the grain in the flour.
- Break out pastry
- Declare egg and dairy in the filling
- List bacon, cheese, fish or nuts if used
- Include glaze if present
Worked example
Worked example for “How to label quiche and tarts”: take one real SKU you sell this week. Apply the first check — break out pastry. Then contrast it with declare egg and dairy in the filling. Write the name of the food and the full ingredients list from today’s recipe and supplier specs, emphasise every Annex II allergen each time it appears, and only then print. If the pack in your hand does not match that list, it is not ready for sale. (When boxed or wrapped before selection, quiche and tarts are usually PPDS.)
Checklist before you print
| Check | Why it matters |
|---|---|
| Break out pastry | For “How to label quiche and tarts”, “Break out pastry” is the check that stops the pack drifting from what you actually sell. |
| Declare egg and dairy in the filling | For “How to label quiche and tarts”, “Declare egg and dairy in the filling” is the check that stops the pack drifting from what you actually sell. |
| List bacon, cheese, fish or nuts if used | For “How to label quiche and tarts”, “List bacon, cheese, fish or nuts if used” is the check that stops the pack drifting from what you actually sell. |
| Include glaze if present | For “How to label quiche and tarts”, “Include glaze if present” is the check that stops the pack drifting from what you actually sell. |
Forgetting the pastry is wheat
Name the grain in the flour.
Go deeper
Next: Quiche Lorraine example. A worked label. Then paste your ingredients into the free generator and confirm allergens before you print.
Questions
Do whole quiches and slices differ?
What about vegan tarts?
Official sources
Everything on this page traces back to these. Where they and we disagree, they are right — tell us and we'll fix it.
- Introduction to allergen labelling for PPDS foodFood Standards Agency / GOV.UK
- Labelling guidance for prepacked for direct sale (PPDS) food productsFood Standards Agency / GOV.UK
- Food allergen labelling and information requirements technical guidanceFood Standards Agency / GOV.UK
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