Mother’s Day Asparagus Ricotta Quiche

1 Preheat oven to 375 degrees on convection setting. Lightly grease a shallow, 2 x 8 inch size pie pan. Set aside.In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Set aside.Over medium heat, warm a cast iron skillet with butter. Add chopped onion. Sautee for 1 minute.Add asparagus. Toss and cook until just tender when pierced with a fork. Remove from heat and cool for a few minutes.Measure your ricotta cheese. You’ll need ⅓ cup for the mixture (step 6) and the remainder to dot along the top of the quiche before placing into the oven.Add all remaining ingredients to your egg bowl, stirring gently until combined. Set aside and prepare your crust.On a clean surface, lay out Athens Phyllo Dough Sheets. Have a piece of parchment paper and damp, clean towel ready to prevent drying if needed.Working quickly, lay out 3-5 sheets at a time, overlapping as you criss cross each set. What you’re trying to do is create a thick bottom crust. The overlapping prevents cracks in the middle. Continue until you have a thick layer, about 10-12 sheets minimum and about 4 crisscrossed layers.Gently pour in quiche filling.Using a pastry brush, lightly dab oil over the top layers from the filling top and around the crust edge.Now it’s time to work with the sheet overhang. Starting on one side, gently gather the edges and enclose to create a tighter, pastry dough type of thick top as you would with a traditional pie crust. Keep moving around the pan, gently pressing to create a beautiful border.Carefully place quiche in oven, making sure not to spill. Bake for 25-30 minutes or until golden brown. Serve warm. Note: crust may brown within 15 minutes depending on your oven. Set a timer for the half way mark and cover edges (only) with foil if needed to prevent over browning.Store leftovers in airtight container for up to 3-4 days.