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.
