Pea & Parma ham quiche
What’s a picnic or outdoor gathering without quiche? This one makes clever use of WW Wraps instead of pastry to help keep the Points low.
WW White Wraps
Calorie controlled cooking spray
3 medium, finely chopped
Peas, frozen, boiled
4 slice(s), thin , chopped
Egg, whole, raw
4 large, raw, lightly beaten
Chicken stock cube(s)
½ cube(s), To make 150ml
Half Fat Cheddar Cheese
70 g, grated
2 tablespoon(s), chopped, plus extra leaves to serve
1 tablespoon(s), finely chopped
1 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the wraps with cooking spray, then put one of the wraps, misted-side down, in an 18cm loose-bottomed cake tin. Cut the other wraps in half and arrange them to line the base and sides of the tin, making sure to cover all gaps. Set aside.
- Mist a nonstick frying pan with cooking spray, and cook the shallots over a medium heat for 5-6 minutes until soft, then add the peas and cook for another 2 minutes. Transfer to a mixing bowl. Stir in the Parma ham, eggs, chicken stock, half of the grated cheese and all of the herbs until well combined, then season well.
- Scatter the remaining cheese over the base of the lined tin, then pour in the egg mixture. Bake the quiche for 40-45 minutes until set and lightly golden. Leave to rest in the tin for 10 minutes, then carefully remove and scatter over the extra parsley. Cut into quarters and serve with the mixed salad leaves.
The quiche is cooked when the filling has a slight wobble when you pull it out of the oven.