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Smoked Fish & Potato Quiche (4 pack)

$28 ea

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Featuring smoked warehou and yellow fin tuna, baby potatoes, spring onion, gruyere cheese and asparagus spears, cased in a savoury custard and housed in a sour cream pastry shell.

Prep: 5mins | Bake: 15-20mins

Bake from fridge (recommended): Remove quiche from the freezer and thaw in your fridge overnight.

  1. Preheat oven 195C°.
  2. Remove quiche from the fridge. Cut from bag, keep in parchment cases. Place on a baking tray.
  3. Bake for 15 – 20 minutes. 

Bake from frozen: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

  1. Preheat oven 195C°.
  2. Remove quiche from the freezer. Cut from bag, keep in parchment cases. Place on a baking tray.
  3. Bake for 15 – 20 minutes.

Pastry: Flour, water, Pepe Saya butter, sour cream, salt, vinegar, egg.

Fill: Eggs, potato, smoked tuna, smoked warehou, cream, premium NSW wheat, butter, sour cream, gruyere, smokey cow’s cheese, onions, cow’s cheese, asparagus, spring onion, salt, sugar, pepper, nutmeg. 

*This product is made from whole smoked fish. While all efforts have been made to de-bone the fish, there may be traces found

Store frozen (sealed) for up to 6 months. Or store refrigerated (sealed) for up to 3 days.