Roquefort and celery quiche
Pastry: wheat flour, salt, butter, egg yolks, water, yeast
Cream: fresh cream (40%), milk, whole eggs, cornflour, pepper, nutmeg, salt
Filling: Emmental, celery (13%), Roquefort (6%), spices
Energy: 290 kcal/100g – 1210kJ/100g
Of which saturated fats: 13g/100g
Of which sugars: 3g/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).