4 lg. eggs
1/4 cup whipping cream
1 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. cayenne pepper (or more, if desired)
1/4 tsp. paprika
1 cup small curd cottage cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350*. Butter a 9-inch pie plate.
Heat a 1/2 cup water in a small saute pan with cover, to boiling. Pour in the sliced asparagus, cover, and turn off the heat. Allow the asparagus to steam, with the heat turned off, while you prepare the other ingredients.
In the large bowl of an electric mixer, beat the eggs on medium speed till they are very well blended. Blend in the cream, mustard, salt, pepper, and paprika till well combined. Using a heavy wooden spoon, stir in the cheeses, stirring until well combined.
Drain the asparagus (it should still be bright green, with a tender, slightly crunchy texture). Put it into the bottom of the prepared dish. Pour the egg mixture over the asparagus, and place the quiche into the oven.
Bake for 35-40 minutes, or till the quiche has puffed and browned, and is set in the center. Allow to cool 5 minutes before slicing.
Note: Since this is a crustless quiche, it should be served with rolls or other bread.
Makes 8 servings.
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