Italian Asparagus Quiche Courtesy Of: Sysco Corporation Italian Asparagus Quiche 24 2 lb. 8 oz. Asparagus spears, cut into 1-inch pieces 1 qt. Sysco Imperial carrots, sliced 2 cups Sysco Imperial onions, diced 4 Sysco Classic pie pastry crusts, 9-inch rounds 3 Cups low-fat cottage cheese 4 tsp. Sysco Classic all purpose flour 2 tsp. each Sysco Classic salt, Sysco Imperial Italian seasoning, and dried oregano 4 tsp. Sysco Imperial Dijon mustard 1/4 tsp. Sysco Imperial House Recipe hot pepper sauce 8 eggs 2 cups Sysco Wholesome Farms skim milk 1 lb. Sysco Imperial cheddar cheese, shredded 1.Cook asparagus, carrots and onions in water until crisp-tender; drain and set aside.
2.Prick bottom and sides of pastry crusts. Bake in 350 degrees F oven until lightly browned, about 15 minutes. Cool and set aside.
3.Combine cottage cheese, flour, seasonings, mustard and pepper sauce in food processor. Mix until blended smooth. Add eggs and milk; process until well mixed.
4.Assemble pies. Scatter 3/4 cup cheddar cheese into each crust bottom. Equally divide cottage cheese mixture, pouring over shredded cheese. Equally divide and distribute vegetable mixture into cottage cheese. Sprinkle remaining cheddar over pie tops. Bake in 350°F oven about 40 minutes until centers test done. Cool 10 minutes; cut each pie into 6 wedges. Serve warm.