Pies, quiches, pizzas, individual flamekueches or to share

Shortcrust pastry topped with smoked cooked cured bacon, with eggs and emmental cheese.

Pierre Schmidt's 400g Flammekueche with Bacon and Onions – A generous portion to share! This Flammekueche (or tarte flambée) is prepared according to the traditional Alsatian recipe by Pierre Schmidt. It consists of a thin bread base topped with fromage blanc (23%), crème fraîche (12.5%), finely chopped onions (7.5%) and smoked bacon bits (12%). Packaged in a modified atmosphere to preserve all its flavours, this 400g portion is the ideal size for sharing in a restaurant or catering setting. True to Le Delas' expertise, this speciality guarantees an authentic crispiness and creaminess after reheating. Preparation and Serving Tips: The product is cooked and must be reheated before consumption: ► In the oven (Recommended): Preheat your oven to 210°C (Gas Mark 7) and leave to heat for 10 minutes. ► On the barbecue: For a summery touch or an outdoor event, it can be cooked in just 5 minutes. ► Use: Perfect served whole or cut into portions for a buffet or a starter platter. Store between 0°C and +4°C in the unopened original packaging.

This Tarte Flambée (Flam'Kueche) 2x120g Pierre Schmidt is an Alsatian must-have! The Tarte Flambée (or Flammekueche), a true emblem of Alsatian gastronomy, is offered here by Pierre Schmidt, an expert in regional flavours for over a century. This traditional recipe is based on a thin bread dough topped with a creamy mixture of fromage blanc and crème fraîche. It is generously garnished with sliced onions and beechwood-smoked bacon for an authentic and inimitable taste. This convenient 240g pack contains two individual tarts weighing 120g each, packaged in a protective atmosphere to guarantee freshness and quality. By selecting this product, Le Delas enables catering and snacking professionals to quickly add a ready-to-use regional speciality to their menu. Preparation and serving tips: ► Cooking method: Place the pies directly on a rack or hot baking tray in a preheated oven. ► Time and temperature: Bake for 5 to 8 minutes at 250°C (thermostat 8). ► Suggestion: Ideal for quick service, as an appetiser to share or as a main course accompanied by a green salad. Storage: Fresh product to be stored between 0°C and +4°C and consumed quickly.

This Quiche Lorraine is handmade. It is made with a crispy pure butter shortcrust pastry and filled with a traditional mixture of eggs, cream, ham and beechwood-smoked bacon. This high-quality product is ideal for catering or buffets. This Quiche Lorraine is a high-end classic, perfect as a starter or main course served with a salad or raw vegetables. Its large size and consistency make it an excellent base for quick and elegant service.

This generous crispy and tasty pure butter quiche is garnished with an rich filling with three cheeses: mainly Emmental, then AOP reblochon and goat cheese, arranged as a garnish.

This pizza is revisited with a shortcrust pastry, topped with tomato sauce, ham and bacon bits, Emmental cheese and mushrooms. Everything is covered with a rosette of fresh tomatoes as well as black olives, oregano and Provencal herbs. Directions for use: for best presentation, slice individual portions before heating with a wide-toothed serrated knife). Reheat in a traditional oven at 160°C for 20 minutes.