Asparagus With Two Cheese Quiche

1 1/2 lb asparagus, washed, woody ends trimmed off
2 1/2 cups cottage cheese
1 green onion, chopped
1/2 cup chopped parsley
1 whole egg
3 egg whites
1 tsp Dijon mustard
2 oz Mozzarella cheese
1 Tbsp freshly grated Parmesan cheese

Preheat oven to 350 degrees and coat a quiche pan (or large pie pan) with oil or cooking spray.
Cook asparagus in a steamer until just tender; remove and cut off asparagus heads; set aside. Take the stalks and chop them up small.
Put the cottage cheese, onion, parsley, whole egg, egg whites, mustard,  and Mozzarella into food processor and pulse to combine well.
Spoon out the quiche mixture into a large bowl and add the chopped asparagus stalks, folding gently to combine.
Pour the mixture into your quiche pan.
Evenly arrange the asparagus tips on top of the quiche mixture.
Sprinkle the Parmesan cheese over the top.
Bake in preheated oven for 30 to 35 minutes or until quiche sets up completely.  Test with a toothpick, making sure it comes out clean.
Remove from oven and let sit at room temperature for 5 minutes before cutting to serve.
Will serve 4 to 6 people.