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Salmon & Asparagus Quiche

Salmon & Asparagus Quiche

Flakes of kiln-roasted salmon and leeks in a horseradish, wholegrain mustard and egg quiche topped with fresh asparagus spears.

£18.00 Serve 10-12 (940g)

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Delicious hot or cold as part of a buffet or a family lunch. Personalise it with a garnish of fresh dill, and serve with lemon wedges, some green leaves, and a potato salad dressed with a mix of crème fraiche and mayonnaise.

How We Make It At Our Kitchen

Our Chefs sweat sliced leeks in butter until soft and blanch the asparagus spears. The pastry team form the pastry cases themselves, using their own shortcrust pastry and blind baking them. Next, they make the classic egg mix enriched with double cream and mascarpone, and flavour it with dill, wholegrain mustard and horseradish. The leeks are layered in the base of the pastry, followed by kiln-roast smoked salmon and then it’s filled with the egg mix. Finally, the quiche is garnished with spears of blanched asparagus, ready for you to bake it at home.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,076 915
Energy (cal)260 221
Protein (g)9.2 7.8
Carbohydrate (g)5.2 4.4
of which: sugars (g)1.3 1.1
Fat (g)22.5 19.1
of which are saturates (g)12.4 10.5
Fibre (g)0.6 0.5
Sodium (g)0.42 0.36
Salt (g)1.05 0.9

Please Note: The details above are correct as of 14 October 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Double Cream (17%) [Milk], Kiln-Roasted Salmon (14%) [Fish, Crustaceans], Mascarpone [Milk], Free Range Pasteurised Egg Yolk (12%), Free Range Pasteurised Whole Egg (12%), Leeks (10%), Asparagus (8%), Wheat Flour (5%), Butter (3%) [Milk], Horseradish Sauce (2%) [Egg, Mustard, Sulphites], Dill Paste, Wholegrain Mustard, Water, Lemon Juice, Salt, White Pepper.

Wheat Flour contains: Wheat Flour, Calcium Carbonate (E170), Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1). Mascarpone Cheese contains: Milk Cream, Citric Acid (E330). Wholegrain Mustard contains: Water, Mustard Seeds, Vinegar, Salt. Dill Paste contains: Dill, White Wine Vinegar, Sunflower Oil, Sugar, Salt. Horseradish Sauce contains: Spirit Vinegar, Horseradish, Turnip, Rapeseed Oil, Water, Glucose Fructose Syrup, Sugar, Flavourings, Salt, Pasteurised Egg Yolk Powder, Thickener (Xanthan Gum), Mustard Flour, Preservative (Sodium Metabisulphite). Kiln-Roasted Salmon contains: Scottish Farmed Salmon, Salt, Sugar.

Please Note: The details above are correct as of 14 October 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 10-12

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Remove the frozen quiche from the packaging and place on a baking tray, leaving the silicone paper underneath the base of the quiche. Defrost in the refrigerator for 24 hours before cooking. Preheat oven. Cook uncovered in the middle of the oven. If cooking more than one quiche at a time, allow extra cooking time.

Oven Settings

Fan 170°C,
Electric 190°C,
Gas Mark 5.
40-45 mins
Ensure piping hot and allow to rest for 20 mins before serving.

Defrost Instructions:

Should you need to cook this product from frozen, follow the cooking guidelines but cook for 65-70 mins, allow to rest for 20 mins before serving. If cooking more than one quiche at a time, allow extra cooking time.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 14 October 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Crustaceans, Fish, Eggs, Mustard, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 14 October 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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