16 DAYS AVERAGE FRESHNESS
Tante Fanny's fresh Spelt Quiche & Tart Dough from Austria is your ideal base for delicious savory quiches or sweet tarts. This 280g dough stays fresh for 17 days and must be thoroughly baked before consumption. Simply remove from the fridge 10 minutes prior, place in your tin with the baking paper, prick the base, sprinkle with 3 tablespoons of breadcrumbs, add your filling, and bake for 35-45 minutes.
Country of origin
Description
Preparation recommendation:
Remove the dough from the refrigerator about 10 minutes before processing. Preheat the oven to 180°C hot air (190 °C top and bottom heat). Prepare the filling according to the recipe. Unroll the dough, do not remove the baking paper, place the dough with baking paper in a quiche tin and press the sides down well. Remove any excess dough. Prick the base with a fork, spread 3 tablespoons of breadcrumbs on top and add the filling. Bake in the preheated oven on the middle shelf for approx. 35-45 minutes until golden brown.
Baking time and temperature may vary slightly depending on the type of oven and filling.
Not suitable for raw consumption. Product must be thoroughly heated.
Durability
Nutritional values per 100 g
Composition & Allergens
Composition
Gekühlter Frischteig, aufgerollt auf Backpapier, backfertig. Rund, Durchmesser ca. 32cm
Zutaten: 52% DINKELWEIZENMEHL, Palmfett, Trinkwasser, Rapsöl, Ethylalkohol, Speisesalz, DINKELWEIZENKLEBER, DINKELWEIZENSTÄRKE, Säuerungsmittel: Citronensäure.
Gekühlt lagern bei +2°C bis +8°C. Nach dem Öffnen ehebaldigst verbrauchen.
Allergens
- Cereals (gluten)
- May contain traces of:
- Milk