Olive duo with sun-dried tomatoes and feta quiche
Pastry: wheat flour, salt, butter, egg yolks, water, yeast
Cream: fresh cream (40%), milk, whole eggs, cornflour, pepper, nutmeg, salt
Filling: Emmental, sun-dried tomatoes (8%), green olives (7%), black olives (7%), feta (6%)
Energy: 269 kcal/100g – 1125kJ/100g
Of which saturated fats: 11g/100g
Of which sugars: 2g/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).