Higgidy Little spinach & roasted red pepper quiche
£2.40 (£1.55 per 100g)
Seeded shortcrust pastry stuffed with spinach, feta and mature cheddar in a creamy free range egg filling, topped with roasted red peppers
B�chamel Sauce (29%) (Water, Dried Skimmed Milk, Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Double Cream (Milk), Cornflour, Mustard Powder), Free Range Whole Egg (16%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Mature Cheddar Cheese (Milk) (10%), Spinach (9%), Feta Cheese (Milk) (9%), Saut�ed Onion (Onions, Butter (Milk), Rapeseed Oil, Water, Salt, Black Pepper), Roasted Red Peppers (7%), Water, Butter (Milk), Vegetable Oils (Palm Oil, Rapeseed Oil), Medium Fat Hard Cheese (Milk), Cornflour, Poppy Seed (<1%), Sesame Seed (<1%), Nutmeg, Cayenne Pepper, Thickener: Pectin
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||Per 100g||Per Quiche|
|- Saturates||7.7g||11.9 g|
|- Sugars||1.1g||1.8 g|
This little quiche is ready to eat cold but tastes best heated up. Preheat oven to 180�C/350�F/ Gas Mark 4. Remove all packaging & place on a tray on the middle shelf of the oven for about 20 minutes. This is a guide only (some ovens vary). Do not reheat once cooled.
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