Easy Shrimp and Asparagus Quiche

Ingredients

• 4 egg whites
• 2 eggs
• 1 cup low-fat cottage cheese
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 0.5 white onion, chopped
• 2 teaspoons olive oil
• 1 pound peeled and deveined shrimp
• salt and ground black pepper to taste
• 1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
• 1 (8 ounce) package shredded Monterey Jack cheese
• 3 green onions, chopped

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.