Quiche with salmon and spinach

Ingredients: spinach (15%), cow’s milk (13%), high-grade wheat flour (12%), salmon fillet (11%), ultra pasteurized cream 30% (10%), eggs (9%), fresh tomatoes (8%), water, margarine, butter, olives, white crystalline sugar, fish seasoning, salt, ground black pepper. Allergens are highlighted in bold.

Cooking Method: Bake the frozen dish in the oven at a temperature of 170-180℃ for 40-50 minutes. After baking, let stand at room temperature for 15-20 minutes.

Do not refreeze once thawed.