Recipe
- Depositer
- Oven
- Tart
Quiche with Spinach and Bacon
Introducing our Quiche with Spinach and Bacon, made by pouring a rich, savory filling into a crisp pâté sucrée crust and baking it to perfection.
The subtle sweetness of the pâté sucrée pairs beautifully with the salty combination of spinach and bacon, all blended into a smooth, creamy custard.
Production Processes：
① Depositing the pâté sucrée (Tart Forming Machine)
② Forming by heat press
③ Depositing the filling
④ Baking (35min) (Tunnel Oven ECOBAKE)
⑤ Removing the quiche from the mold tray
⑥ Cooling
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
