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Asparagus and Swiss Phyllo Quiche - this crowd favorite is so much easier than using a traditional crust and is a lighter, lower-carb version that tastes crazy delicious! @tasteLUVnourish

Asparagus and Swiss Phyllo Quiche

March 25, 2016 By Caroline 30 Comments

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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.

Asparagus and Swiss Phyllo Quiche - this crowd favorite is so much easier than using a traditional crust and is a lighter, lower-carb version that tastes crazy delicious! @tasteLUVnourish

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 - this crowd favorite is so much easier than using a traditional crust and is a lighter, lower-carb version that tastes crazy delicious! @tasteLUVnourish

Asparagus and Swiss Phyllo Quiche

This easy and lower carb version is incredibly easy and so delicious!
Serves: 8

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.
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Filed Under: Breakfast, Dinner, Lunch, Vegetables Tagged With: asparagus, asparagus quiche, breakfast, brunch, dinner, dough, fillo, filo, green onion, how to make a quiche with phyllo, light quiche, low-carb, lower carb, lower carb quiche, lunch, milk, phyllo, phyllo crust, phyllo crusted quiche, quiche, quiche with a phyllo crust, Swiss cheese, vegetarian

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Reader Interactions

Comments

  1. Kathey Ahrens

    January 1, 2022 at 3:01 pm

    5 stars
    I usually go “crustless” but had phyllo from a portobello Wellington left over, so I searched for an excuse to use it up.
    Fantastic! Modifications included:
    1/4 cup half & half
    1/2 cup Greek yogurt
    (Since I didn’t have 3/4 cup milk)
    Plus I do a fridge cleaning quiche with my leftover veggies of the week so mine had:
    Roasted asparagus & broccolini
    Shiitake mushroom stuffing left over from the Wellington
    And extra cheese: 1/4 pecorino Romano
    Then added Art on top with asparagus tips and red pepper slivers.
    Yum!
    Thank you for this excuse to use phyllo!

    Reply
    • Caroline

      January 8, 2022 at 11:26 am

      So happy you enjoyed this, Kathey! Thanks for sharing your adaptations!

      Reply
  2. Sol

    April 2, 2021 at 9:30 am

    5 stars
    I´m quite sure I tried this recipe last year. My husband had bought packages of phyllo dough and I didn´t know what to with it. I loved and I´m gonna try it again. I´m wondering if it´s ok to add a different filling to the dough, like ham, cheese or mushrooms.

    Reply
    • Caroline

      April 11, 2021 at 11:41 am

      So happy you enjoyed this, Sol! You can certainly change up the filling a bit. I’d love to hear your results!

      Reply
  3. Doreen Smyth

    July 5, 2020 at 9:38 am

    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.

    Reply
    • Caroline

      August 12, 2020 at 2:54 pm

      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! :)

      Reply
  4. Elizabeth

    March 22, 2020 at 2:05 pm

    5 stars
    This was delish and great way to use the veggies my RV freeze froze. Wish I could share a picture.

    Reply
    • Caroline

      March 23, 2020 at 12:17 pm

      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 :)

      Reply
  5. Kate

    June 21, 2019 at 12:43 pm

    5 stars
    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!

    Reply
    • Caroline

      June 27, 2019 at 2:16 pm

      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! :)

      Reply
  6. B Bay

    May 20, 2018 at 12:31 am

    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!

    Reply
    • Caroline

      May 25, 2018 at 11:03 am

      I’m so glad to hear that! I hope you loved it! xo

      Reply
  7. Geraldine | Green Valley Kitchen

    April 22, 2016 at 2:07 pm

    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.

    Reply
    • Caroline

      April 23, 2016 at 9:40 pm

      Thanks so much, Geraldine!

      Reply
  8. Lynne

    April 5, 2016 at 5:19 pm

    Can you please tell me how this reheats? Does the phyllo hold up or become soggy? The recipe sounds lovely. Thank you.

    Reply
    • Caroline

      April 7, 2016 at 11:32 pm

      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!

      Reply
    • Lynne

      April 22, 2016 at 10:34 am

      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.

      Reply
      • Caroline

        April 23, 2016 at 9:40 pm

        Oh, that’s wonderful to know! Thanks so much for sharing that tip, Lynne! :)

        Reply
  9. Tessa | Salted Plains

    March 31, 2016 at 11:20 am

    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!

    Reply
    • Caroline

      March 31, 2016 at 5:31 pm

      Thank you so much, Tessa!

      Reply
  10. Mary Ann | The Beach House Kitchen

    March 31, 2016 at 8:07 am

    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!

    Reply
    • Caroline

      March 31, 2016 at 5:30 pm

      I could eat it at every meal, too, Mary Ann! Thanks so much! :)

      Reply
  11. Traci | Vanilla And Bean

    March 30, 2016 at 12:38 pm

    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!

    Reply
    • Caroline

      March 30, 2016 at 6:11 pm

      Hahaha…yes, I love phyllo! Thanks so much, dear friend! <3

      Reply
  12. Joanne

    March 26, 2016 at 9:17 pm

    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!

    Reply
    • Caroline

      March 30, 2016 at 6:05 pm

      Thanks so much, Joanne! Yes…it’s so much lighter. So not surprised you’ve done this before…you are the queen of healthy! :)

      Reply
  13. Jenn Haeg

    March 25, 2016 at 9:20 pm

    I’m going to surprise the family and make this delish recipe in the morning ❤️
    Thanks for the inspiration!

    Reply
    • Caroline

      March 30, 2016 at 6:02 pm

      Oh, so happy to hear that, Jenn! Hope you all loved it!

      Reply
  14. Vivian | stayaliveandcooking

    March 25, 2016 at 3:33 pm

    Ohh, doesn’t this sound delicious! I love the addition of the mustard, I’m definitely going to remember that. Great photos!

    Reply
    • Caroline

      March 25, 2016 at 6:26 pm

      Thanks so much, Vivian! Yes…the mustard is really nice in this!

      Reply

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