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Roasted Sugar Snap Peas & Carrots Quiche in Phyllo

Total Time: 2 HR 35 MIN Makes: 1 quiche
Prep Time: 35 MIN Cook Time: 1 HR 50 MIN Additional Time: 10 MIN

Quiche & phyllo go together like peas & carrots. Roasted sugar snap peas, carrots, shitakes, plenty of herbed goat cheese and flaky phyllo make a perfect quiche.


8 sheets Athens® Phyllo Dough (9” x 14”), thawed
3 medium rainbow carrots, one of each color (orange, yellow, purple), peeled
3/4 cup shitake mushrooms, sliced
2 green onions, white and light green parts
12 sugar snap pea pods, divided
1/3 cup olive oil, divided
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
2 teaspoons garlic, minced
3 tablespoons parmesan, grated
6 ounces herbed goat cheese
4 large eggs
1 1/2 cups half & half
1/8 teaspoon nutmeg, freshly grated
3/4 cup Micro greens/pea shoots for garnish
Balsamic reduction, (optional)


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 425ºF.

Cut each carrot in half horizontally setting aside one half of each for topping. Using a mandolin or sharp knife cut carrots into 1/4″ thick circles and place on baking tray. Add 8 snap peapods, mushrooms and green onions to the baking tray. Spread out vegetables and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper and garlic. Drizzle 2 tablespoons olive oil over vegetables. Roast in oven 5-10 minutes or until vegetables start to char. Combine vegetables on cutting board and coarsely chop. You will need one cup vegetable mixture for quiche. (Any leftover vegetables are great for snacks or adding to salads.)

Lower oven temperature to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lightly brush 9″ pie pan or tart pan with olive oil. Place one sheet of phyllo in pan, gently pressing down and with excess evenly hanging over sides. Lightly brush with oil, sprinkle with a little parmesan and layer with a second sheet. Layer two more sheets of phyllo in the same manner across the first making a plus sign. Repeat procedure with two sheets diagonally and two sheets on opposite diagonal. The phyllo in the pan should now resemble spokes on a wheel. Trim off some of the excess phyllo leaving an overhang of about 2″ around. Fold in and roll up overhanging phyllo to make a crust edge around the rim of pie plate. Brush lightly with oil. Reroll unused phyllo sheets and follow storing instructions on package. Place a sheet of parchment paper onto phyllo. Add pie weights or dried beans. This is to keep the phyllo from puffing up during baking. Bake for 5-8 minutes or until the phyllo just begins to brown. Remove parchment and weights/beans.

Spread one cup vegetable mixture evenly over phyllo. Divide goat cheese over vegetables.

In a medium bowl, whisk together eggs, half & half, 1 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Slowly pour evenly over vegetables and cheese. Bake 40-45 minutes or until filling is just set.

While quiche is baking, prepare topping. Blanch remaining pea pods and cut diagonally into 1/4-1/2″ slices. Using a spiralizer, spiral remaining uncooked carrots. (Alternately, dice carrots into 1/4″ cubes). Remove quiche from oven and allow to rest 10 minutes. Arrange vegetables decoratively on quiche along with microgreens/pea shoots. Drizzle with balsamic reduction (if using) and serve.


Serving size: 1 piece (139g), Amount per serving: Calories 250, Total Fat – 18g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 110mg, Sodium – 550 mg, Total Carbohydrate – 13g, Dietary Fiber – 1g, Sugars – 4g, Protein –9g, Vitamin D – 0%, Calcium 10%, Iron 6%, Potassium – 2%,