Posted by: marthabernie | July 30, 2015


When having friends over for brunch, I sometimes make asparagus quiche using hash browns for the crust instead of pastry.  Here is a quiche-like dish that uses ricotta cheese and phyllo leaves.  And now that asparagus is in season, it’s not so expensive as the rest of the year here in California.  From Taste of Home magazine.


2 pounds fresh asparagus, trimmed and cut into one inch pieces

5 eggs, lightly beaten

1 carton 15 oz ricotta cheese

1 cup (4 oz) shredded Swiss cheese

1 tablespoons Parmesan cheese

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon grated lemon peel

1/2 teaspoon pepper

1/2 cup slivered almonds, toasted

3/4 cup butter, melted

16 sheets phyllo dough (14 inches x 9 inches).

In a large saucepan, bring 8 cups water to boil.  Add asparagus, cook, uncovered, 30 seconds or just until asparagus turns bright green.  Remove asparagus and immediately drop into ice water.  Drain and dry.  In  large bowl mix eggs, cheese and seasonings, stir in almonds and asparagus.

Preheat oven to 375 degrees F.  Brush a 13 x 9 inch baking dish with some of the butter.  Unroll phyllo dough.  Layer eight sheets of phyllo in prepared dish, brushing each lightly with butter.  Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.

Spread ricotta mixture over phyllo layers.  Top with remaining phyllo sheets, brush each lightly with butter.  Cut into 12 rectangles, then bake 50 to 55 minutes or until golden brown.



  1. I need to try this!


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