I haven’t made a quiche in years. There was a time when I’d make it often, but that phase burnt itself out along with its heavy and time consuming pie crust. Replacing it with phyllo has always been in the back of my mind, but I always wondered if it could stand up to the filling of eggs, cheese and veggies.
Well, all I can say is…unquestionably, yes! The phyllo is really wonderful in this. It gets crisp along the edges and provides a nice base as well. If you’ve ever feared using phyllo, this recipe is your chance to get over that! The only skill you need, is being able to crumple up some sheets, torn or not to create the base. Easy-peasy. And…what I’ve been the most excited to share with you…this recipe will make even those trying to reduce carbs happy! Each nine by fourteen sheet of phyllo has just over seven grams of carbs, making the total amount per serving about half the amount of carbs compared to traditional pie crusts. Whoohoo!
I think you’ll love the base of this recipe, as well. I’ve played with various proportions of eggs and milk to get the consistency right. So, use this as a guide to create your own versions. Play with different veggies and cheeses! I’d love to see your creations! Tag them with #tasteloveandnourish on Instagram! Happy Spring!
- ½ pound thin trimmed asparagus, cut into 2 inch pieces
- 4 large eggs
- ¾ cup milk (I use whole milk)
- ¼ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 sheets 9x14 phyllo dough
- 1 to 1½ tablespoons olive oil
- 4 ounces shredded Swiss or Gruyere cheese
- 3 tablespoons sliced green onion
- Preheat your oven to 350 degrees.
- Bring a medium saucepan, half filled with water, to a boil. Add the asparagus and simmer for just 45 seconds. Remove from the heat and drain. Run cold water over the asparagus and set aside.
- In a medium bowl, whisk the eggs. Add the milk, mustard, salt and pepper and whisk to combine. Set aside.
- Brush a 9 to 10 inch round baking dish with a bit of olive oil. Layer the sheets of phyllo in the dish, scrunching them up as you go and brushing the layers with olive oil. Torn sheets are fine.
- Place the asparagus spears over the phyllo layer, then add the shredded cheese and green onion. Pour the egg mixture over the top.
- Bake the quiche for 35 minutes or until a bit golden on top.
- Serve warm or chilled.