2 cups fresh wild asparagus, cut in 1/2-inch pieces
2/3 cup shredded Swiss cheese
For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
On a floured surface, roll out dough to fit 10-in. quiche pan.
Transfer dough to quiche pan. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean.