|
A tender short crust tarlet shell filled with asparagus spears and gruyere
cheese. They are packed in 3 trays of 50 quiches each total of 150
hors d'oeuvres.
| Weight |
0.84 oz each. |
| Shelf Life |
In the original box keep in the freezer for up to 6
months . |
| Baking
Suggestions |
Convection oven: Preheat oven to 375 F. Place
frozen hors d'oeuvres on baking sheet. Bake 8-10minutes or until custard
just starts to puff. Cool 5 minutes before serving.
Conventional oven: Increase temperature to 400
F. Increase cooking time to about 12-15 minutes. |
| Ingredients |
Cream, asparagus, wheat flour, butter (cream, salt), corn flour,
pasteurized eggs (whole eggs, citric acid), water, gruyere cheese
(part-skim cows' milk, cheese culture, salt, enzymes), pasteurized egg
yolks, salt, spice. |
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