Heat oven to 350 degrees. Spray a 9-inch pie plate with nonstick spray. Place phyllo sheets, one at a time, into pie plate, and brush each layer with butter. Tuck edges of phyllo into pie plate; set aside.
We love everything about this quiche. And that means everything from its phyllo crust, to its soft cheesy center, and fresh asparagus topping.
Servings and Ingredients
|8 sheet(s) phyllo dough, thawed|
|¼ c. Hy-Vee unsalted butter, melted|
|5 Hy-Vee large eggs|
|1 c. Roth Havarti cheese, shredded, plus additional for garnish|
|1 c. Hy-Vee whole milk|
|½ tsp. Hy-Vee Dijon mustard|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|1 bunch(es) asparagus, trimmed|
Things To Grab
- 9-inch pie plate
- Hy-Vee nonstick cooking spray
- Silicone pastry brush
- Large bowl
- Aluminum foil
- Wire cooling rack
In a large bowl, whisk together eggs, Havarti, milk, mustard, salt, and pepper. Place half of the asparagus in the bottom of the pie plate, trimming to fit. Top with egg mixture and remaining asparagus. If desired, top with additional shredded cheese.
Spray a large sheet of aluminum foil with nonstick spray and gently place over quiche. Bake 40 minutes, remove foil, and bake 10 to 20 more minutes or until toothpick inserted in center comes out clean. Cool on a wire cooling rack and serve warm.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 140mg
- Sodium: 280mg
- Total Carbohydrates: 14g
- Protein: 9g
Hy-Vee Test Kitchen