Italian Asparagus Quiche
| 1/2 | cup sliced carrots |
| 1/2 | cup chopped onions |
| 1 | prepared 9" pastry pie crust |
| 3/4 | cup lowfat cottage cheese |
| 1 | tablespoon flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Italian seasoning |
| 1 | teaspoon Dijon mustard |
| 1/4 | teaspoon red pepper sauce |
| 2 | eggs |
| 1/2 | cup milk |
| 1 | cup shredded Cheddar cheese |
| 2 | cups frozen asparagus cuts and tips thawed, drained (abt a 12-oz pkg) |
Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside.
Bake pastry crust at 350 degrees about 15 minutes or until very lightly browned.
In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed.
Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese.
Bake at 350 degrees about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.
This recipe yields 6 servings.
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