Roasted Red Pepper and Pesto Quiche - Gluten Free
A perfect mix of roasted red peppers, pesto and cheese in a crispy shortcrust pastry base.
- An individually wrapped gluten free Red Pepper and Pesto Quiche
- This quiche serves one and can be enjoyed either hot or cold.
EGG, cheddar cheese (MILK), sweet pepper 13%, vegetable shortening (RSPO palm oil, rapeseed, water, salt, emulsifier: E471), MILK, cream MILK, water, rice flour, potato starch, gram flour, red pesto 4% (sunflower oil, tomato pulp, sundried tomatoes 15%, potato flakes, basil, mixed cheese (MILK) onion, salt, yeast extract, sugar, garlic, olive oil, acidity regulator: lactic acid, antioxidant: ascorbic acid), raising agents - disodium diphosphate, sodium bicarbonate, thickener: xanthan gum, salt, pepper.
ALLERGENS: Please see ingredients in BOLD CAPITALS.
EGG and MILK
How to store
Keep Frozen Defrost fully in fridge. It can then be eaten cold, but we recommend enjoying hot! Consume within 5 days. Once defrosted DO NOT REFREEZE.
How to Heat
QUICHE - TO REHEAT: From FROZEN: Remove all packaging, keeping your quiche in the foil, place on a baking tray in the centre of a pre-heated oven. 180 C / Fan160 C / Gas Mark 4 for 25-30 mins. From CHILLED: Remove all packaging and place on a baking tray in the centre of a pre-heated oven. 180°C / Fan 160°C / Gas Mark 4 for 15-20 mins.
|Typical values||per 100g|
|of which saturates||12g|
|of which sugars:||1.3g|