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
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5 from 1 vote

Asparagus and Swiss Phyllo Quiche

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


  • 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


  • 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.