Asparagus Cheese Quiche

• 1/2 pound fresh asparagus, trimmed and halved lengthwise
• 1 cup sour cream
• 1 cup 4% cottage cheese
• 2 large egg whites
• 1 large egg
• 2 tablespoons butter, melted
• 5 tablespoons grated Parmesan cheese, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 plum tomato, sliced

1. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange half of the spears in a spoke pattern in a greased 9-in. pie plate.
2. In a blender, combine the sour cream, cottage cheese, egg whites, egg and butter; cover and process until smooth. Add 3 tablespoons Parmesan cheese, flour, baking powder and salt; cover and process until blended. Carefully pour over asparagus. Arrange remaining asparagus in a spoke pattern over the top. Sprinkle with remaining Parmesan cheese.
3. Bake at 350u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Garnish with tomato. Let stand for 10 minutes before slicing.

fresh asparagus, sour cream, cottage cheese, egg whites, egg, butter, parmesan cheese, allpurpose, baking powder, salt, tomato

Taken from www.tasteofhome.com/recipes/asparagus-cheese-quiche/ (may not work)