Roasted Red Pepper and Pesto Quiche - Gluten Free
Introducing our individually wrapped Gluten-Free Red Pepper & Pesto Quiche! This one's a perfect blend of roasted red peppers, vibrant pesto, and melty cheese, all tucked into a crispy shortcrust pastry.
Ideal for a solo serving, it’s delicious hot for that fresh-out-of-the-oven experience or cold for an easy, on-the-go bite.
Got allergen questions? Pop over to our Allergens page for the full rundown!
Ingredients
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
EGG, MILK, and Made in kitchens that also handle : eggs, soya, milk, nuts, mustard, and sulphites.
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 |
|---|---|
| Energy | 1318kJ/316kcal |
| Fat | 24g |
| of which saturates | 12g |
| Carbohydrate | 15g |
| of which sugars: | 1.3g |
| Protein | 9.5g |
| Salt | 0.5g |
| Fibre | 1g |