Higgidy Spinach Feta Red Pepper Quiche 400G

Higgidy Spinach Feta Red Pepper Quiche 400G
£ 4.00
  • Suitable for vegetarians

Product Description

  • Spinach, Feta and Red Pepper Quiche
  • Tell us what you Think
  • Your encouragement inspires us & your suggestions help us make things better.
  • thekitchen@higgidy.co.uk
  • *www.higgidy.co.uk/palmoil
  • Glorious Everyday Cooking
  • We're Higgidy, and we make feel-good family food - bold, vibrant, uplifting dishes to plonk on the table and enjoy together. Just add a rusted-up salad, or some deli counter bits, and that's lunch or supper sorted. Life can be frantic; food doesn't have to be.
  • With love from Camilla
  • Tender spinach, sautéed onions & nutmeg
  • Free-range eggs, as always
  • Camilla's seeded shortcrust pastry
  • Scattered with Greek feta & red peppers
  • Vegetarian Society Approved
  • Pack size: 400g



Béchamel Sauce (Water, Dried Skimmed <strong>Milk</strong>, Butter (<strong>Milk</strong>), <strong>Wheat</strong> Flour (<strong>Wheat</strong> Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Double Cream (<strong>Milk</strong>), Cornflour, <strong>Mustard</strong> Powder), Sautéed Onion (13%) (Onions, Rapeseed Oil), Mature Cheddar Cheese (<strong>Milk</strong>), Spinach (13%), <strong>Wheat</strong> Flour (<strong>Wheat</strong> Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Free Range Whole <strong>Egg</strong> (8%), Red Pepper (6%), Water, Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil), Feta Cheese (<strong>Milk</strong>) (3.5%), <strong>Spelt</strong> Flour, Butter (<strong>Milk</strong>), Sunflower Seeds, Pumpkin Seeds, Cornflour, Brown Linseeds (<1%), Golden Linseeds (<1%), White Quinoa, Poppy Seeds (<1%), Nutmeg (<1%), Salt, Black Pepper, Paprika, Cayenne Pepper

Allergy Information

  • Made on a site that handles Sesame Seeds


Keep your quiche refrigerated below 5°C. If freezing, freeze before use by date. Use within one month & once defrosted eat within 24 hours. Once thawed don't refreeze. Always defrost fully before cooking.For use by see front of pack.

Cooking Instructions

Oven cook
Instructions: This quiche is ready to eat cold but tastes best heated up. Preheat oven to 180°C/350°F/Gas Mark 4. Remove all packaging & place on a tray on the middle shelf of the oven for about 25 minutes.
This is a guide only (some ovens vary).
Do not reheat once cooled.

Preparation and Usage

  • A dazzling, off-the-cuff Thursday Dinner...
  • A Higgidy quiche like this one
  • A simple Greek salad
  • Your favourite olives from the deli
  • A floury ciabatta
  • How's that for a work/reward ratio?

Name and address

  • The Higgidy Kitchen,
  • Shoreham-by-Sea,
  • West Sussex,
  • BN43 6PB.

Return to

  • The Higgidy Kitchen,
  • Shoreham-by-Sea,
  • West Sussex,
  • BN43 6PB.

Net Contents

400g ℮


Typical ValuesPer 100gPer 1/4 Quiche
Energy 1098kJ/263kcal1098kJ/263kcal
Fat 17.9g17.9g
of which saturates 6.5g6.5g
Carbohydrate 17.4g17.4g
of which sugars 1.1g1.1g
Fibre 1.8g1.8g
Protein 8.8g8.8g
Salt 0.56g0.56g

Using Product Information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.

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Although product information is regularly updated, Tesco is unable to accept liability for any incorrect information. This does not affect your statutory rights.

This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgement.

Tesco © Copyright 2019

2 Reviews

Average of 4 stars

Help other customers like you


5 stars

I love this quiche. Generally, I'm not keen on shop-bought quiche. However, this one is of a good quality; flavoursome filling and tasty pastry (not heavy). I have just ordered yet another...

Lovely filling to quiche, but disappointing pastry

3 stars

Tried this quiche as I liked the sound of the filling - not dissimilar to the filling of a Greek dish I occasionally make at home. The filling was yummy and generous. The pastry, however, was a disappointment - the bottom managed to be both soggy and rock hard at the same time, so inedible and the sides were very hard too. Perhaps the seeds included are the problem? I've never made pastry with seeds in and don't think I'd bother if this is the result. Remove the seeds from the pastry and I may give it a go again...

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