Asparagus Quiche
8 ounces asparagus, washed, trimmed of all hard, tough stalks, and cut into 1½-inch lengths
4 large eggs
¼ cup whipping cream
1 teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon cayenne pepper (or more, if desired)
¼ teaspoon paprika
1 cup small-curd cottage cheese
1 cup grated Gruyère cheese
¼ cup grated imported Parmesan cheese
Preheat the oven to 350°F. Butter a 9-inch pie plate.
Using a small sauté pan that has a cover, heat about half a cup of water just 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 until they are very well blended. Blend in the cream, mustard, salt
