Description
An impressive brunch dish that’s simple to make, easy to customize, and downright delicious. Recipe and photo by Christiann Koepke.
Ingredients
- 1 package Athens® Phyllo Dough (9″x14″), thawed
- 4 eggs
- 1 cup half and half (or whole milk)
- 1 teaspoon kosher salt
- ¼ teaspoon pepper, freshly cracked
- 3 tablespoons butter
- 3 tablespoons onion, chopped
- ½ bunch asparagus, rinsed and cut in 2” pieces
- ¾ cup fresh ricotta cheese
- 1 small handful of spinach, rinsed and torn
- Olive oil
- Fennel fronds (optional)
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F on convection setting. Lightly grease a shallow, 2×8-inch size pie dish. Set aside. In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Set aside.
Over medium heat, warm a cast-iron skillet with butter. Add chopped onion. Sautee for 1 minute. Add asparagus. Toss and cook until just tender when pierced with a fork. Remove from heat and cool for a few minutes.
Measure your ricotta cheese. You’ll need ⅓ cup for the mixture and the remainder to dot along the top of the quiche before placing into the oven. Add all remaining ingredients to your egg bowl, stirring gently until combined. Set aside and prepare your crust.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Working quickly, take and layer 3 sheets at a time, overlapping as you criss-cross each set. What you’re trying to do here is create a thick bottom crust. The overlapping prevents cracks in the middle. Layer and repeat with 9 more sheets, creating a total of 4 crisscrossed layers. Gently pour in quiche filling. Using a pastry brush, lightly dab oil over the top layers from the filling top and around the crust edge.
Now it’s time to work with the sheet overhang. Starting on one side, gently gather the edges and press them tighter together as you would with a traditional pie crust. Keep moving around the pan, gently pressing to create a beautiful border. Finish with a light brush of olive oil around all edges to ensure a golden-brown crust.
Reroll unused sheets and follow storing instructions on package. Carefully place quiche in the oven making sure not to spill. Bake for 25-30 minutes or until golden brown. The crust may brown within 15 minutes depending on your oven. Set a timer for the halfway mark and cover edges (only) with foil if needed to prevent over-browning. Garnish with fennel fronds. Serve warm.
Tips
- Store leftovers in airtight container for up to 3-4 days.
