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!
Asparagus and Swiss Phyllo Quiche
Ingredients
- 1/2 pound thin trimmed asparagus cut into 2 inch pieces
- 4 large eggs
- 3/4 cup milk I use whole milk
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 sheets 9x14 phyllo dough
- 1 to 1 1/2 tablespoons olive oil
- 4 ounces shredded Swiss or Gruyere cheese
- 3 tablespoons sliced green onion
Instructions
- 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.
This is a stunning website. I don’t eat a lot of diary but find your recipes and pictures etc very enticing. I’m planning to make quite a few of these recipes.
Wow, Doreen! Thank you so much for that sweet compliment! If you don’t eat dairy, you’ll be glad to know that all newer recipes for the past year or more are vegan, so you may want to take a look at those! :)
This was delish and great way to use the veggies my RV freeze froze. Wish I could share a picture.
I’m so glad you enjoyed this, Elizabeth, and that you were able to use what you have on hand! If you’d like to share a picture…and I’d love to see it…you can post on Instagram with the hashtag #tasteloveandnourish :)
This was delicious!! I used up things I had in the fridge so I made it exactly as you wrote but added in feta and mushrooms. Excellent spring lunch dish!
I’m thrilled to hear you enjoyed this quiche as much as I do, Kate! The added feta and mushrooms sounds amazing! I’m definitely going to try that! Thanks so much for brightening my day! :)
Exactly what I was looking for! Might add a bit of bacon or ham, but I’m making tomorrow! Thank you! My Greek Sister (neighbor) uses Phyllo all the time! Baklava is her specialty! Yummmmm….. Thanks much!
I’m so glad to hear that! I hope you loved it! xo
Such a gorgeous quiche, Caroline and I love the idea of using phyllo for the crust. Perfect for a spring lunch! And I bet the leftovers are delicious cold the next day.
Thanks so much, Geraldine!
Can you please tell me how this reheats? Does the phyllo hold up or become soggy? The recipe sounds lovely. Thank you.
Great questions, Lynne! I haven’t tried to reheat this. We love any leftovers chilled or room temperature, so I really couldn’t say. Yes, they phyllo really does stay crisp at the edges and doesn’t become soggy at all. Thanks for your kind words! Hope you love it!
Caroline, I wanted to let you know I did reheat the quiche and it turned out very nicely. I just put a couple of pieces in a dry skillet over medium low heat for awhile, then tented with foil so it would heat all the way through. No soggy crust at all.
Oh, that’s wonderful to know! Thanks so much for sharing that tip, Lynne! :)
This is beautiful!! There is something about spring that always makes me want to make a quiche and I love the combo you have here. So lovely, Caroline!
Thank you so much, Tessa!
This looks just gorgeous Caroline! I could eat quiche for breakfast, lunch or dinner! It’s a favorite of mine. With a side salad it’s the perfect meal for me. I have never thought of using phyllo for the crust. What a wonderful idea! Thanks for sharing!
I could eat it at every meal, too, Mary Ann! Thanks so much! :)
Look at all your phyllo recipes, Caroline! This tart is absolutely delicious… I’ve never tried phyllo for the base of a quiche but I love the idea! This quiche looks absolutely beautiful, light and airy. A perfect addition to a lovely brunch. Thank you for this my dear!
Hahaha…yes, I love phyllo! Thanks so much, dear friend! <3
I’ve used phyllo as a crust before and it is SO SO SO good! Love the crunch of it…and knowing that I’m consuming way less butter than a pie crust. :) This screams of spring!
Thanks so much, Joanne! Yes…it’s so much lighter. So not surprised you’ve done this before…you are the queen of healthy! :)
I’m going to surprise the family and make this delish recipe in the morning ❤️
Thanks for the inspiration!
Oh, so happy to hear that, Jenn! Hope you all loved it!
Ohh, doesn’t this sound delicious! I love the addition of the mustard, I’m definitely going to remember that. Great photos!
Thanks so much, Vivian! Yes…the mustard is really nice in this!