Asparagus and Swiss Phyllo Quiche

• Vegetarian

• Produce

  • 1/2 lb Asparagus, thin
  • 3 tbsp Green onion

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 tsp Dijon mustard

• Baking & Spices

  • 8 sheets 9x14 phyllo dough
  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Milk
  • 4 oz Swiss or gruyere cheese

Found on tasteloveandnourish.com

Description

Ingredients

• ½ pound thin trimmed asparagus, cut into 2 inch pieces
• 4 large eggs
• ¾ cup milk (I use whole milk)
• ¼ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 sheets 9x14 phyllo dough
• 1 to 1½ tablespoons olive oil
• 4 ounces shredded Swiss or Gruyere cheese
• 3 tablespoons sliced green onion

Directions

• Preheat your oven to 350 degrees.
• Bring a medium saucepan, half filled with water, to a boil. Add the asparagus and simmer for just 45 seconds. Remove from the heat and drain. Run cold water over the asparagus and set aside.
• In a medium bowl, whisk the eggs. Add the milk, mustard, salt and pepper and whisk to combine. Set aside.
• Brush a 9 to 10 inch round baking dish with a bit of olive oil. Layer the sheets of phyllo in the dish, scrunching them up as you go and brushing the layers with olive oil. Torn sheets are fine.
• Place the asparagus spears over the phyllo layer, then add the shredded cheese and green onion. Pour the egg mixture over the top.
• Bake the quiche for 35 minutes or until a bit golden on top.
• Serve warm or chilled.