Spaghetti Quiche with Roasted Asparagus

Ingredients:

(Yield:  4 servings) 

• 1/3 lb multi-grain spaghetti (or any kind of spaghetti)
• 3/4 lb (12 oz) fresh asparagus
• 1/2 TB olive oil
• 4 extra large eggs plus 2 extra large egg whites
• 1/2 c low-fat cottage cheese
• 1/4 c low-fat milk
• 3 oz Gruyère cheese, shredded
• 2 small tomatoes, sliced (I used Roma)
• Salt and pepper
• Butter (to grease the pan)
• 10-inch oven-safe frying pan

 Method:

1. Roasted Asparagus:  Preheat the oven to 425F.  Wash the asparagus and pat it dry.  Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet.  Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper.  Bake for 8-10 minutes, giving the pan a shake halfway through cooking.  The asparagus is done when it’s golden brown in places and fork-tender.  Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).
2.  Prepare the spaghetti to al dente according to the package directions.
3.  In a blender or food processor, process the cottage cheese and milk until smooth.  Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.
4.  Turn the oven down to 350F.  Grease the bottom and sides of a 10-inch oven-safe frying pan with butter.  Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top.  Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly.  Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.