Wild Asparagus Quiche

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 1-1/2 cups 1% cottage cheese
• 4 large eggs
• 2 cups 1% milk
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• Dash hot pepper sauce
• 2 cups fresh wild asparagus, cut in 1/2-inch pieces
• 2/3 cup shredded Swiss cheese
• Paprika

1. For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
2. On a floured surface, roll out dough to fit 10-in. quiche pan.
3. Transfer dough to quiche pan. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 400u0b0 for 5 minutes. Remove foil; bake 5 minutes longer.
4. For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
5. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean.

flour, salt, shortening, cold water, cottage cheese, eggs, milk, flour, mustard, hot pepper, wild asparagus, swiss cheese, paprika

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