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Pea and ham quiche

Pea and ham quiche

Total Time
1 hr
10 min
50 min
Perfect for a picnic or a relaxed lunch with friends. This quiche makes clever use of wraps instead of pastry to help keep your Budget in check.


White wrap

3 individual, (3 x 45g)

Green shallot(s)

3 individual, thinly sliced

Frozen green peas

2 cup(s), (290g)

97% fat-free deli sliced ham

100 g, chopped


4 medium, lightly beaten

Chicken stock cube

½ individual, to make 150ml stock

Fresh flat-leaf parsley

2 tbs, finely chopped, plus extra to serve

Light tasty cheese

½ cup(s), grated, (60g)

Mixed salad leaves

80 g, to serve

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray 1 side of each wrap with oil. Place 1 wrap, oiled-side down in the base of a 19cm round springform tin. Cut other wraps in half and arrange, oiled-side down in tin, overlapping to completely cover base and side, trimming if necessary so there are no gaps. Place tin on a baking tray.
  2. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2-3 minutes until soft. Add peas and cook, stirring, for a further 2 minutes. Transfer to a medium bowl. Stir in ham, eggs, stock, parsley and half the cheese until well combined. Season with salt and pepper.
  3. Scatter remaining cheese over the base of the lined tin, then pour in the egg mixture. Bake for 40-45 minutes, until filling is set and lightly golden. Rest in the tin for 10 minutes, then carefully remove and transfer to a serving board. Sprinkle with extra parsley. Cut into quarters and serve with mixed salad leaves.


Filling will still have a slight wobble when quiche is removed from oven but will set on resting. Serve quiche warm, or cool, then transfer to a container and refrigerate. Enjoy it cold for picnics or added to lunch boxes.