Herve cheese and pear quiche
Pastry: wheat flour, salt, butter, egg yolks, water, yeast
Cream: fresh cream (40%), milk, whole eggs, cornflour, pepper, nutmeg, salt
Filling: Emmental, pear (11%), Herve cheese (6%)
Energy: 317 kcal/100g – 1326kJ/100g
Of which saturated fats: 13g/100g
Of which sugars: 4g/100g
How to cook
Remove the cardboard from under the quiche and heat in the oven at 180°C for 15 minutes.
Dimensions: 16cm diameter.
Storage: 5 days at 4°C (fresh) and 21 days at 4°C (vacuum-packed).