Athens Foods | Asparagus Ricotta Quiche with Phyllo Crust
An impressive brunch dish that's simple to make, easy to customize, and downright delicious. Phyllo crusted quiche with asparagus, ricotta, spinach & onion.
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Cooking tools:
- Oven
- Pie dish
- Mixing bowl
- Whisk
- Cast iron skillet
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Plastic wrap
- Kitchen towel
- Pastry brush
- Aluminum foil
- Chef's knife
- Cutting board
- Spatula
- Airtight container
- Kitchen timer
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)
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