Italian Asparagus Quiche
1/2 cup sliced carrots
1/2 cup chopped onions
1 prepared 9-inch pastry pie crust
3/4 cup lowfat cottage cheese
1 Tbs flour
1/2 tsp salt
1/2 tsp Italian seasoning
1 tsp Dijon mustard
1/4 tsp red pepper sauce
2 eggs
1/2 cup milk
1 cup shredded Cheddar cheese
2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained
-
Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside.
-
Bake pastry crust at 350° F 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° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.
Servings: 6
Source: Michigan Asparagus Advisory Board