Carrot and ricotta quiche in a phyllo crust is what happens when you want quiche without the pastry project — crackly layers of paper-thin phyllo holding a custard of ricotta, sweet grated carrots, and shallots. Gentle, golden, and a little bit fancy.
Craving a savory, elegant quiche but dread the thought of making pastry from scratch? Meet your new best friend: phyllo dough! This incredible recipe swaps a heavy, traditional crust for light, crispy layers of phyllo that you can assemble in minutes—no rolling pin required. Inside this golden, flaky shell is a creamy, protein-packed filling of ricotta, Parmesan, sweet carrots, and fresh herbs. It’s a beautifully simple dish that’s perfect for a weekend brunch, a light lunch with a side salad, or a satisfying weeknight dinner. Get ready to impress with minimal effort!
Ingredients
• 5 sheets frozen phyllo dough, thawed
• 2 large eggs
• 1.5 cups / 360g (12.7 oz) low-fat ricotta cheese
• 2 tablespoons / 15g (0.53 oz) grated Parmesan cheese
• 2 cups / 220g finely grated carrots, from about 4 large carrots
• 0.25 cup / 40g (1.41 oz) chopped shallots, from about 2 large shallots
• 0.25 cup / 15g (0.53 oz) chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Cooking spray
Instructions
1. Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie pan with cooking spray.2. Unroll the thawed phyllo dough, keeping the stack covered with a damp towel to prevent it from drying out. Place one sheet on your work surface and coat it with cooking spray. Top with the next sheet and spray again. Repeat this process for all 5 sheets, spraying the final top sheet as well.3. Gently press the phyllo stack into the prepared pie pan. Use scissors to trim any excess dough so it’s flush with the rim of the pan.4. In a large bowl, whisk the eggs until smooth. Whisk in the ricotta and Parmesan cheese until well combined. Fold in the grated carrots, chopped shallots, and fresh parsley. Season with salt and pepper to your liking.5. Pour the carrot-ricotta mixture into the phyllo crust and spread evenly. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is firm and set in the center. Let cool slightly before slicing and serving.
Nutritional Information
• Nutrition Information
• Calories: 152
• Protein: 11 g
• Total Fat: 6 g
• Saturated Fat: 3 g
• Carbohydrates: 15 g
• Cholesterol: 84 mg
• Sodium: 288 mg
• Fiber: 1 g
• Sugar: 4 g
Pro Tips
• Work quickly with phyllo dough as it dries out fast. Always keep the sheets you aren’t actively working with covered by a damp (not wet) kitchen towel.
• For a flavor boost, feel free to add other vegetables like finely chopped spinach (squeezed dry) or a pinch of nutmeg to complement the creamy ricotta.
• Don’t overfill the crust. The filling will puff up slightly as it bakes, so leave a little room at the top to prevent spills.
• Let the quiche rest for at least 10 minutes before slicing. This allows the filling to set completely, ensuring clean, beautiful slices.
FAQ
Q: Is this vegetarian quiche a good source of protein
A: Absolutely. Each serving packs about 11 grams (0.39 oz / 11.1 g) of protein, primarily from the eggs and ricotta cheese. This makes it a wonderfully satisfying and nutritious meat-free option for any meal.
Q: Can I make this phyllo quiche vegan
A: To make this quiche vegan, you would need to substitute the eggs and cheese. You could try a silken tofu-based filling seasoned with nutritional yeast for a cheesy flavor. Also, ensure your brand of phyllo dough is vegan, as some contain butter or other dairy products.
Q: How do I store leftover carrot and ricotta quiche
A: Store any leftover quiche in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat it in a 325°F (160°C) oven for about 10-15 minutes to restore the crispiness of the phyllo crust.
Q: What other vegetables can I add to this vegetarian quiche
A: This recipe is very versatile. Feel free to swap the carrots for an equal amount of finely chopped, well-drained spinach, sautéed mushrooms, or roasted bell peppers. Just be careful not to overfill the delicate crust.
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Carrot and Ricotta Quiche in a Phyllo Crust
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie pan with cooking spray. 2. Unroll the thawed phyllo dough, keeping the stack covered with a damp towel to prevent it from drying out.
- Place one sheet on your work surface and coat it with cooking spray.
- Top with the next sheet and spray again.
- Repeat this process for all 5 sheets, spraying the final top sheet as well. 3. Gently press the phyllo stack into the prepared pie pan. Use scissors to trim any excess dough so it's flush with the rim of the pan. 4.
- In a large bowl, whisk the eggs until smooth.
- Whisk in the ricotta and Parmesan cheese until well combined.
- Fold in the grated carrots, chopped shallots, and fresh parsley.
- Season with salt and pepper to your liking. 5.
- Pour the carrot-ricotta mixture into the phyllo crust and spread evenly.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is firm and set in the center.
- Let cool slightly before slicing and serving.
- Work quickly with phyllo dough as it dries out fast. Always keep the sheets you aren't actively working with covered by a damp (not wet) kitchen towel.
- Don't overfill the crust. The filling will puff up slightly as it bakes, so leave a little room at the top to prevent spills.
- Let the quiche rest for at least 10 minutes before slicing. This allows the filling to set completely, ensuring clean, beautiful slices.
