• Preheat the oven to 350°F (170°C).

Prepare all the quiche filling items in advance.

• Start by preparing the asparagus, eggs and cream.
• Wash the asparagus and peel the ends or break off the woody ends. If in doubt, just break them off, because you don't want to have chewy woody bits in your quiche. Chop the asparagus into smaller pieces, about 1 - 2 inches long.
• Boil your asparagus for 2-3 minutes. The asparagus should be tender, but still bright green. Drain the water and put the asparagus in cold water to stop the cooking.
• Beat the eggs and cream together in a medium sized bowl.
• Next measure out the ricotta.
• If using lemon herb ricotta, then finely cut the dill, spring onion and/or parsley and grate and juice the lemon. Add 1 Tbsp fresh dill, 1 tbsp spring onion, 1 tbsp parsley, 1 tbsp lemon rind and 1 tsp lemon juice to the ricotta. Reserve the rest of the herbs for garnish.
• Get the Feta cheese out of the fridge if you are going to use some.

Make the phyllo dough base.

• Melt your butter and have it nearby.
• Get a clean towel and make it damp (not wet, just damp). You will need it to cover the phyllo dough while you are working, otherwise it will start to dry out and then it's a bit tricky to work with. So keep the phyllo dough covered all the time.
• Place a sheet of wax paper (baking paper) over the quiche dish.
• Start by putting about 1 teaspoon of melted butter on top of the baking paper in your quiche dish, just thinly coating the bottom and sides.
• Then take your first sheet of phyllo dough and fold one end over a bit so you have a square shape. It does not have to be perfect! Place this one square shaped phyllo dough piece in the middle of the pie pan.
• Then take a bit of melted butter and roughly smear it over the top of the square phyllo dough sheet. You only need about 1/2 teaspoon of melted butter.
• Then take another piece of phyllo dough and again fold one end to make it a square. Rotate the pie pan and place this piece of phyllo dough onto the first piece. The idea is not to put it exactly on the phyllo dough sheet underneath, but to rotate it a bit.
• Eventually you will line the pie dish with about 6 - 8 phyllo dough sheets altogether and it will make a sort of a star shape. Just make sure you are roughly brushing or spooning some melted butter over each phyllo dough sheet before you put on the next sheet.
• Once you are done with the phyllo dough sheets, gently tuck the phyllo dough into the bottom edges of the pie dish, so that you can fill it up with the asparagus.

Filling the quiche crust

• Fill the bottom of the pie dish evenly with the asparagus.
• Then, put about 6-7 big teaspoon size dollops of ricotta on the asparagus.
• Pour in the egg mixture.
• Finally, sprinkle a little bit of Feta cheese if you have some over the top and top with some herbs. Use a fork to make sure it sinks just below egg level. I like to gently shake the pan to ensure the filling settles evenly.
• Then spread a little bit more butter over the side phyllo dough edges and roughly fold them over.
• Bake for 40-45 minutes (cover with foil after about 20 minutes to avoid burning the phyllo dough, but then take off for the last 5-10 minutes to let the dough crisp up). The quiche is done when the center is set but still slightly jiggly. The phyllo edges should be golden brown and crisp.
• Let the quiche stand for 10 minutes while the filling continues to set.
• Garnish with herbs.