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.
- Need to know about Allergens? - checkout our Allergens page
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 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 |
|---|---|
| Energy | 1318kJ/316kcal |
| Fat | 24g |
| of which saturates | 12g |
| Carbohydrate | 15g |
| of which sugars: | 1.3g |
| Protein | 9.5g |
| Salt | 0.5g |
| Fibre | 1g |