Milk, Cream (Milk, Contains less than 1% of: Carrageenan, Mono and Diglycerides, Polysorbate 80), Eggs, Tomato, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Swiss Cheese (Part Skim Milk, Cheese Culture, Salt, Enzymes, Potato Starch, Corn Starch, Calcium Sulfate, Natamycin a mold inhibitor), Unsalted Butter, Mozzarella Cheese (Pasteurized Part Skim Milk, Culture, Salt, Enzymes), Spinach, Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Modified Corn Starch, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Microbial Enzymes. Cellulose added to prevent caking), Salt, Mint Leaves, Corn Starch, Oregano, Nutmeg, White Pepper, Ground Chili, Black Pepper.
Eggs, Milk, Wheat
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
- Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
- For superior taste and freshness, all products should be consumed on the day of preparation.
FOR SEALED FRESH BAKE™
- Allow pastries to thaw at room temperature for approximately 1-½ to 2 hours.
- Remove pastry from box and place on a sheet pan lined with parchment paper.
- Place sheet pan in a preheated oven.
- CONVECTION OVEN 375°F for approximately 4 to 5 minutes
- CONVENTIONAL OVEN 400°F for approximately 4 to 5 minutes
- Remove quiche from box and place on a sheet pan lined with parchment paper.
- Place sheet pan in a preheated oven.
- CONVECTION OVEN 375°F for approximately 4 to 5 minutes
- CONVENTIONAL OVEN 400°F for approximately 4 to 5 minutes
