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No.G Cheese & Onion Quiche 130g

£2.50 (£1.93 per 100g)

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Product Summary

Gluten free shortcrust pastry filled with onions, extra mature cheddar cheese and emmental cheese in a free range egg custard.

Ingredients

Whole Milk, Onion (15%), Extra Mature Cheddar Cheese (Milk) (13%), Pasteurised Free Range Egg, Rice Flour, Maize Flour, Potato Starch, Unsalted Butter (Milk), Emmental Cheese (Milk) (4%), Vegetable Oils (Palm Oil & Rapeseed Oil), Single Cream (Milk), Cornflour, Dijon Mustard (Water, Black Mustard Seeds, Spirit Vinegar, Salt), Salt, Muscovado Sugar, Stabiliser: Guar Gum, Rapeseed Oil, Tapioca Starch, Stabiliser: Xanthan Gum, Dextrose, Raising Agent: Sodium Bicarbonate, Balsamic Vinegar, Ground White Pepper, Ground Black Pepper

Allergy Advice: For allergens, see in bold

Nutrition

Typical values Per 100g Per 130g Serving
Energy 1186kJ 1542 kJ
Energy 285kcal 371 kcal
Fat 17.9g 23.3 g
Of which
- Saturates 9.0g 11.7 g
Carbohydrate 21.4g 27.8 g
Of which
- Sugars 1.7g 2.2 g
Fibre 3.5g 4.6 g
Protein 7.8g 10.1 g
Salt 0.90g 1.17 g

Ref. Intake. RI + Reference Intakes of an average adult (8400kj/2000kcal)

Cooking Instructions

General
Ready to eat cold, but to enjoy your quiche in its full glory, serve piping hot... delicious!Check product is piping hot before serving. We have given you these instructions as a guide only.

Oven Cook

From Chilled
Preheat oven, remove all packaging.Place on a baking tray.Gas 6 200�c, Fan 180�c, 15 minsDo Not Reheat Once Cooled.Not suitable for microwave heating.

From Frozen
Preheat oven, remove all packaging.Place on a baking tray.Gas 6 200�c, Fan 180�c, 25 minsDo Not Reheat Once Cooled.Not suitable for microwave heating.

Recycling

Component Material Recyclable
Packing Blank Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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