Savory food at FAUCHON has a secret and a name : Sébastien Monceaux. Under the direction of the Chef, a dozen talents reinvent French cuisine every day. Reworking great classics (quiche, vol-au-vent, truffle purée), honoring the exceptional dishes such as lobster, beef, leg of lamb or scallop, this is how they renew savory pleasures. Mini-casserole dishes, cold or hot hors-d’oeuvres, every one of your choices will excite the taste buds and thrill the palate.
Composition of the tuna and piperade quiche: savoury pastry base filled with fresh tuna and a piperade mix of red peppers, black olives and parmesan.
Cover the dish with aluminium foil and heat for 25 minutes at 150°C (gas mark 5) in a conventional fan assisted oven.
Products to be eaten on the same day or the following day.
Pepper and tuna filling (red pepper, tuna, tomato, onion, tomato paste, black olives), cheese, garlic, olive oil, basil, salt, sugar, paprika, rosemary, cream (milk, cream, whole egg, salt, pepper, nutmeg), shortcrust pastry (wheat flour, butter, whole egg, water, salt, white vinegar).
Contains gluten, eggs, milk, fish and sulphites.
May contain traces of soya, nuts, sesame, molluscs, crustaceans, peanuts, mustard and celery.