Whether you are sitting down for brunch or grabbing a slice on the go, this quiche is a savory addition to your morning routine. A breakfast classic, mixed with Applewood smoked ham, red peppers, poblanos, onions and garlic cooked with basil, oregano, parsley. All of that goodness folded into an egg and cream mixture, and baked in a pie shell.
Net weight: 24 oz. Fully cooked; heat and serve.
Egg (citric acid added), half and half (milk, cream, sodium citrate, disodium phosphate), crust/shell (enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), lard, hydrogenated lard, water, high fructose corn syrup, salt), sharp cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto, potato starch, powdered cellulose, natamycin), smoked ham, yellow onion, poblano pepper, red bell pepper, garlic, basil, oregano, parsley, salt, pepper.
Major allergens: wheat, milk, egg. Not made in an allergen free facility.
1. Preheat conventional oven to 425 degree F.
2. Remove quiche from box and remove layer of plastic wrap.
3. Leaving foil on, place quiche pan on a baking sheet.
From Frozen: Bake quiche for 50 minutes.
From Thaw: Bake quiche for 30 minutes.
Quiche should be heated until internal temperature is 165 degrees F. Oven times may vary.