Phyllo Quiche

I recently hosted a small wine and cheese party and in keeping with the cheese theme, decided to make a cheese quiche to add to the food buffet.


4 eggs

1 cup of Ricotta Cheese

1 cup of cubed Brie Cheese

1 cup of cream

1/4 cup diced red onion

1 1/2 cups sliced spinach

1 cup asparagus – steamed for 3 minutes prior

Olive oil

Phyllo Pastry

Salt and Pepper

Pinch of pumpkin spice

Springform Pan


Phyllo pastry usually comes in sheets like this. You will take the sheets, layer them in the springform pan and brush with the olive oil.

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In a bowl, mix the eggs, ricotta and cream together until well incorporated.  Add a pinch of the pumpkin spice and salt and pepper to taste.

Pour the liquid mixture into the phyllo lined springform, then top with the spinach, next the asparagus and red onions.  Sprinkle the cubes of Brie on top.

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Once the filling is in, you will want to fold down the edges of the phyllo to form a crust.  As it bakes the phyllo will brown and turn crisp.

You will need to bake at 350 for about an hour.  Let cool in the pan for about 15 minutes before releasing the quiche from the pan. IMG_8068 IMG_8067 IMG_8066

This can be served at room temperature and makes a wonderful brunch/lunch meal item.

Other variations include using cheddar or swiss cheese, add meat like ham or prosciutto or even using kale instead of spinach. Quiche is always a versatile and easy dish to make.

What would you put in your phyllo quiche?  =)


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