Ingredients

– 5 sheets frozen phyllo dough, thawed
– 2 large eggs
– 11⁄2 cups of low fatricotta cheese
– 2 tablespoons of grated Parmesan cheese
– 2 cups of grated carrots (4 large carrots)
– 1⁄4 cup of chopped shallots (2 large shallots)
– 1⁄4 cup of chopped fresh parsley

Carrot-Ricotta Quiche

Direction
1. Preheat oven to 180°C, and coat 23-cm pie pan with cooking spray.
2. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.
3. Whisk eggs in large bowl. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.
4. Bake 30 minutes, or until crust is browned, and filling is set.