Asparagus Phyllo Quiche
This Greek inspire quiche not only celebrates the early summer local harvest but it’s a show stopper. It’s asparagus season here in Ontario and with its short season, we are definitely enjoying as much as we can. The tender asparagus spears add a vibrant green colour and a subtle, earthy taste that perfectly complements the fluffy egg filling. With each bite, you’ll savour the delicious blend of flavours and textures, from the flaky layers of phyllo to the fluffy, cheesy filling infused with aromatic herbs of fresh mint and dill. The quiche is a feast for the taste buds and a visual delight. It’s golden, crispy phyllo crust and the vibrant green asparagus spears, creates a stunning presentation. Whether enjoyed as a comforting brunch dish, served as an elegant appetizer or as a main, the asparagus phyllo quiche is sure to impress your guests. So, gather the ingredients, embrace your culinary creativity, and indulge in the creation of this delectable masterpiece that will surely elevate any mealtime.
Asparagus Phyllo Quiche
Materials
- 12 large free range eggs at room temperature
- 1/4 cup Greek plain yogurt
- 1 tbsp grainy dijon mustard
- 3 green onions thinly sliced white light and dark green parts
- 3 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh dill
- 1/2 cup crumbled feta
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 9 asparagus spears wooden ends trimmed
- 8 phyllo sheets
- 1/4 unsalted butter melted
- 2 tbsp olive oil
Instructions
- Preheat oven to 350 F.
- In a large bowl, whisk together all ingredients up to and including the fresh ground pepper.
- Mix melted butter with oil and using a pastry brush, brush bottom and sides of a 9 inch springform pan.
- Remove 8 phyllo sheets from their package and lay them flat next to your working area. Top with a very lightly damp cloth to avoid sheets from drying out. You can reseal and freeze remaining phyllo sheets again.
- Lay phyllo sheet on dry and clean work surface. Using a pastry brush, brush sheet of phyllo with butter mixture. Layer it in the pan with edges of phyllo draping over sides of pan. Repeat with remaining 7 phyllo sheets, alternating the phyllo sheets to ensure the phyllo is even around pan.
- Fill with egg mixture and tuck in edges just over the pan rim. With remaining butter mixture left, gently brush phyllo tops.
- Gently lay asparagus spears on top of egg mixture alternating the asparagus spears.
- Bake for 40-50 minutes until phyllo is dark golden in colour and egg has set. Depending on your oven, time will vary for the egg to set.
- Allow to sit for 5 minutes prior to removing from spring form pan. Garnish with additional mint and dill. This can be enjoyed hot or at room temperature.