Pies, quiches, pizzas, individual flamekueches or to share

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

Flammekueche Lardons Oignons 400g de Pierre Schmidt, Le Format Généreux à partager ! Cette Flammekueche (ou tarte flambée) est préparée selon la recette traditionnelle alsacienne par la maison Pierre Schmidt. Elle se compose d'une fine pâte à pain garnie de fromage blanc (23%), de crème fraîche (12,5%), d'oignons finement hachés (7,5%) et de lardons fumés (12%). Conditionnée sous atmosphère protectrice pour préserver toutes ses saveurs, cette pièce de 400g représente le format idéal pour un partage convivial en restauration ou en service traiteur. Fidèle à l'expertise de Le Delas, cette spécialité garantit un croustillant et une onctuosité authentiques après réchauffage. Conseils de Préparation et de Service : Le produit est cuit et nécessite un réchauffage préalable avant consommation : ► Au four (Recommandé) : Préchauffez votre four à 210∘C (Th. 7) et laissez chauffer pendant 10 minutes. ► Au barbecue : Pour une note estivale ou une animation en extérieur, la cuisson est possible en seulement 5 minutes. ► Usage : Parfaite pour être servie entière ou découpée en parts pour un buffet ou une planche apéritive. À conserver entre 0∘C et +4∘C dans l'emballage d'origine non ouvert.

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.