Directions:
Cook carrots and onions in small amount of water until crisp-tender (or microwave for about 1 minute in 1 tablespoon water).

Drain and set aside.

Bake pastry crust at 350 degrees about 15 minutes or until very lightly browned. Place ovenproof object on pie crust to keep from rising.

In a blender thawed process cottage cheese flour salt Italian seasoning mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed.

Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese.

Bake at 350 degrees about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.

Servings: 6