Asparagus Ricotta Quiche with Phyllo Dough (Cafe-Style)
Skip the fussy pastry – this French-inspired asparagus ricota quiche uses quick phyllo sheets for its crispy shell. Fresh spring asparagus and lemon-scented ricotta create a creamy filling that’s light and airy. This step-by-step recipe transforms simple ingredients into a café-worthy dish that’s perfect for brunch, dinner, or entertaining. And it’s super quick – no need to blind bake the quiche with phyllo dough!
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This asparagus ricotta quiche with phyllo dough is definetly a crowd-pleasing dish perfect for spring gatherings. It is so easy to make ahead and it reheats beautifully. Serve with whipped lemon ricotta dip and spring greens for a delicious meal anytime.
I love asparagus, and when it is in season, I make as many meals as I can with it. Here in Australia, the season is short, but when in season, there is asparagus everywhere. This is one of my family’s favorite asparagus quiche recipes.
Although you can make this quiche with regular shortcrust pastry, this quiche with phyllo dough (also spelled fillo dough or filo dough) is definitely the way to go – it’s a much lighter alternative to traditional pastry. The crispy shell goes perfectly with the creamy asparagus and ricotta quiche filling.
The other thing I should mention is that I use eggs and cream, which is the traditional French method of making a quiche (as taught to me by my French mother-in-law). I then add dobs of creamy lemon ricotta onto the asparagus in the quiche. The ricotta then semi-melts into the eggs, so you get that ricotta creaminess as well.
I usually add dill and spring onions (the green part) or chives. My parents are from Latvia and I grew up with dill in almost everything. You can use other herbs as well, like parsley and basil, but I prefer dill and chives or spring onions.
If you are looking for more asparagus recipes, you can try my asparagus dill soup and my broccoli asparagus soup.
And I highly recommend making my whipped lemon ricotta, which is delicisou served on crusty toasted bread or just as a topping for this quiche. I also recommend serving a light salad such as my French style carrots and cucumber salad.
Ingredients for the Asparagus Ricotta Quiche
- Phyllo dough – The crispy phyllo dough goes really well with the creamy filling.
- Butter – You need to lightly coat the individual phyllo dough sheets with butter.
- Fresh asparagus – The star of the show!
- Eggs
- Heavy Cream – Makes the quiche creamy and light
- Ricotta Cheese
- Feta cheese – (Optional) Adds a nice tangy taste.
- Lemon – (Optional)
- Fresh Herbs – Dill, Spring onions, Parsley (Optional)
Substitutions
- Phyllo dough: Yes, you can absolutely make this ricotta and asparagus quiche with regular shortcrust pastry or puff pastry. Just blind bake the crust for about 10 minutes before filling the quiche. (You do NOT have to blind bake the phyllo dough though!)
- Butter: Margerine or vegan butter is fine too.
- Fresh spring asparagus: Frozen can also be used. I have not tried canned, but I would not recommend it.
- Heavy Cream: Half and half or milk also work, but the result is not as creamy.
- Ricotta Cheese: Fresh is best, but full milk ricotta cheese (the regular kind, not the kind you get in the deli section) also works well. Low fat ricotta can also be used, but will not be as creamy.
Additions
- This quiche tastes delicious with just the asparagus, eggs and ricotta, but as I mentioned, adding some lemon and herbs to the ricotta, or just springling some herbs on top after it is done, really make this quiche outstanding.
- Feta cheese: You can use full fat or low fat, adds a nice tangy flavor
- Lemon: I add some lemon zest and juice to the ricotta before adding to the quiche and it tastes delicous.
- Dill, spring onions, chives or parsely: These herbs naturally complement both the asparagus and the creamy ricotta. They help keep the quiche tasting light and bright rather than heavy. You can use dried herbs as well.
- Other veggies: You can add lots of veggies here – mushrooms, broccoli, red peppers, potatoes, …
How to make the Asparagus Ricotta Quiche Filling
If you are using phyllo dough for this quiche, it’s best to prepare all the quiche filling items in advance. This is because the phyllo dough can dry out very quickly, so once it is in the pie dish, you don’t want to be running around wondering where your ingredients are.
So start by preparing the asparagus, eggs and cream.
Wash the asparagus and peel the ends or break off the woody ends. If in doubt, just break them off, because you don’t want to have chewy woody bits in your quiche. Chop the asparagus into smaller pieces, about 1 – 2 inches long.
Boil your asparagus for 2-3 minutes. The asparagus should be tender, but still bright green. Drain the water and put the asparagus in cold water to stop the cooking.
Beat the eggs and cream together in a medium sized bowl.
Next measure out the ricotta.
You can either use plain ricotta or mix some lemon and herbs with your ricotta for extra flavor and lightness.
If you are using lemon and herbs, now is the time to prepare them. Finely cut the dill, spring onion and/or parsley. Grate the lemon and juice it. Combine the lemon and herbs with your ricotta.
Get the Feta cheese out of the fridge if you are going to use some.
Now that you have your quiche ingredients all set out, it’s time to make the phyllo dough base.
How to Make the Phyllo Dough Quiche Crust
I’m giving you detailed instructions, but trust me, it is super easy. The trick is to do this quickly so the phyllo dough does not dry out. So don’t be fussy, just read through these steps and then go for it 😀
Melt your butter and have it nearby. Get a clean towel and make it damp (not wet, just damp). You will need it to cover the phyllo dough while you are working, otherwise it will start to dry out and then it’s a bit tricky to work with. So keep the phyllo dough covered all the time.
Line the quiche pan with wax paper (baking paper).
Start by putting about 1 teaspoon of melted butter on top of the baking paper in your pie dish, just thinly coating the bottom and sides.
Then take your first sheet of phyllo dough and fold one end over a bit so you have a square shape. It does not have to be perfect! Place this one square shaped phyllo dough piece in the middle of the pie pan.
Then take a bit of melted butter and roughly smear it over the top of the square phyllo dough sheet. You only need about 3/4 teaspoon of melted butter.
Then take another piece of phyllo dough and again fold one end to make it a square. Rotate the pie pan and place this piece of phyllo dough onto the first piece. The idea is not to put it exactly on the phyllo dough sheet underneath, but to rotate it a bit.
Eventually you will line the quiche dish with about 6 – 8 phyllo dough sheets altogether and it will make a sort of a star shape. Just make sure you are roughly brushing or spooning some melted butter over each phyllo dough sheet before you put on the next sheet.
Once you are done with the phyllo dough sheets, gently tuck the phyllo dough into the bottom edges of the pie dish, so that you can fill it up with the asparagus.
How to put the Asparagus Ricotta quiche with Phyllo Dough atogether
Fill the bottom of the pie dish evenly with the asparagus.
Then, put about 6-7 big teaspoon size dollops of ricotta on the asparagus.
Pour in the egg mixture.
Finally, sprinkle a little bit of Feta cheese (if using) over the top and top with some herbs if you like. Use a fork to make sure it sinks just below egg level. I like to gently shake the pan to ensure the filling settles evenly.
Then spread a little bit more butter over the side phyllo dough edges and roughly fold them over.
Bake for 35-40 minutes (cover with foil after about 20 minutes to avoid burning the phyllo dough, but then take off for the last 5 minutes to let the dough crisp up).
The quiche is done when the center is set but still slightly jiggly. The phyllo edges should be golden brown and crisp. Let the quiche stand for 10 minutes while the filling continues to set.
Sprinkle with fresh herbs.
Serving Suggestions:
- Serve warm or at room temperature
- Garnish with additional fresh dill or other herbs
- Serve with some whipped lemon ricotta with herbs. A dollop of herbed lemon ricotta on top of each warm quiche slice is so yum. And since you’re already using ricotta in the quiche, using some ricotta to quickly make a whipped lemon ricotta with herbs is super fast and easy.
- Accompany with a crisp green salad, cucumber and carrots salad or creamy cucumber salad.
- Goes great with bacon, sausages or ham for brunch.
- Use a rectangle shaped pan and then cut small squares to serve at larger gatherings, as finger food or at picnics.
Storage
- Refrigerate for up to 3 days.
- Freezer friendly – Freeze the whole quiche or individual slices wrapped in plastic and placed in a freezer bag. It’s best to wrap it in several layers of foil to avoid freezer burn. They keep well for about 2-3 months this way.
- Reheat in the oven or airfryer – To keep the crust crispy, reheat in the oven or airfryer rather than the microwave, which may make the dough soggy.
FAQ for Asparagus Ricotta Quiche with Phyllo Dough
Asparagus Ricotta Quiche with Phyllo Dough (French-Style)
Equipment
- 9 inch Quiche or pie dish
- veggie peeler to peel Asparagus
- Baking paper
- Pastry brush or spoon to spread melted butter
- Pot to cook asparagus
- Medium-sized bowl
- Sharp knife
Ingredients
- 6-8 sheets phyllo dough
- 3 Tbsp Melted butter
- 12 Fresh asparagus spears
- 6 Large eggs
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 Tbsp Feta cheese crumbled
- 1 Cup Ricotta cheese
- 1 Cup Heavy cream
- Zest of 1 lemon
- 1 tsp Lemon juice
- 2-3 Tbsp Fresh dill (Optional) or 2 tsp dried dill (dillweed)
- 2-3 Tbsp Spring onions finely sliced
- 2-3 Tbsp Parsley finely chopped
Instructions
- Preheat the oven to 350°F (170°C).
Prepare all the quiche filling items in advance.
- Start by preparing the asparagus, eggs and cream.
- Wash the asparagus and peel the ends or break off the woody ends. If in doubt, just break them off, because you don’t want to have chewy woody bits in your quiche. Chop the asparagus into smaller pieces, about 1 – 2 inches long.
- Boil your asparagus for 2-3 minutes. The asparagus should be tender, but still bright green. Drain the water and put the asparagus in cold water to stop the cooking.
- Beat the eggs and cream together in a medium sized bowl.
- Next measure out the ricotta.
- If using lemon herb ricotta, then finely cut the dill, spring onion and/or parsley and grate and juice the lemon. Add 1 Tbsp fresh dill, 1 tbsp spring onion, 1 tbsp parsley, 1 tbsp lemon rind and 1 tsp lemon juice to the ricotta. Reserve the rest of the herbs for garnish.
- Get the Feta cheese out of the fridge if you are going to use some.
Make the phyllo dough base.
- Melt your butter and have it nearby.
- Get a clean towel and make it damp (not wet, just damp). You will need it to cover the phyllo dough while you are working, otherwise it will start to dry out and then it's a bit tricky to work with. So keep the phyllo dough covered all the time.
- Place a sheet of wax paper (baking paper) over the quiche dish.
- Start by putting about 1 teaspoon of melted butter on top of the baking paper in your quiche dish, just thinly coating the bottom and sides.
- Then take your first sheet of phyllo dough and fold one end over a bit so you have a square shape. It does not have to be perfect! Place this one square shaped phyllo dough piece in the middle of the pie pan.
- Then take a bit of melted butter and roughly smear it over the top of the square phyllo dough sheet. You only need about 1/2 teaspoon of melted butter.
- Then take another piece of phyllo dough and again fold one end to make it a square. Rotate the pie pan and place this piece of phyllo dough onto the first piece. The idea is not to put it exactly on the phyllo dough sheet underneath, but to rotate it a bit.
- Eventually you will line the pie dish with about 6 – 8 phyllo dough sheets altogether and it will make a sort of a star shape. Just make sure you are roughly brushing or spooning some melted butter over each phyllo dough sheet before you put on the next sheet.
- Once you are done with the phyllo dough sheets, gently tuck the phyllo dough into the bottom edges of the pie dish, so that you can fill it up with the asparagus.
Filling the quiche crust
- Fill the bottom of the pie dish evenly with the asparagus.
- Then, put about 6-7 big teaspoon size dollops of ricotta on the asparagus.
- Pour in the egg mixture.
- Finally, sprinkle a little bit of Feta cheese if you have some over the top and top with some herbs. Use a fork to make sure it sinks just below egg level. I like to gently shake the pan to ensure the filling settles evenly.
- Then spread a little bit more butter over the side phyllo dough edges and roughly fold them over.
- Bake for 40-45 minutes (cover with foil after about 20 minutes to avoid burning the phyllo dough, but then take off for the last 5-10 minutes to let the dough crisp up). The quiche is done when the center is set but still slightly jiggly. The phyllo edges should be golden brown and crisp.
- Let the quiche stand for 10 minutes while the filling continues to set.
- Garnish with herbs.
