- CRUST:
- 1 cup all-purpose flour
- 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1/4 cup ice water
- FILLING:
- 1 1/2 cups 1% small-curd cottage cheese
- 2 tablespoons flour
- 4 eggs
- 2 cups low-fat milk
- 1 teaspoon Dijon mustard
- 1 dash Tabasco sauce
- 2 cups fresh wild asparagus, cut into 1/2 inch pieces
- 2/3 cup grated Swiss cheese
- Paprika
- For crust, combine flour, shortening and salt; mix to a “crumb” consistency. Add ice water; mix well and form dough into ball. On floured surface, roll out dough to fit 10-in. quiche pan. place dough in pan; prick bottom with fork. Bake at 350 degrees F for 15 minutes. Cool. For filling, combine in blender cheese, flour, eggs, milk, mustard and Tabasco; blend until smooth. pour into crust. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375 degrees F for 25 minutes or until knife comes out clean when inserted near center.