200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Noten
Sulfiet
Vegetarian Quiche
Enjoy this hearty vegetable quiche filled with a variety of vegetables and potatoes, aged cheese, fresh thyme, and crispy puff pastry. Accompanied by a rich salad with sautéed mushrooms, steamed celeriac, crunchy fennel, and pieces of walnut, dressed with ginger mustard dressing.
Vegetarian Quiche
Broccoli, mushrooms, green beans, carrot, celeriac, white onion, celery, spinach, fennel, garlic, potato, fresh parsley and thyme, capers, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), walnuts, aged cheese, pasteurised free-range egg, cream, puff pastry, extra virgin olive oil, white wine vinegar, homemade ginger mustard dressing (ginger syrup, coarse mustard, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, noten, selderij, sulfiet.
Microwave
Heat the quiche loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the quiche covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Then heat uncovered for an additional 5-10 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.