CHEESE AND ONION PIE
(Yield: 4 servings)

12 ounces potatoes, shredded
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cups shredded carrots
1 onion, chopped
1 teaspoon minced garlic
3 eggs, beaten
1 cup cottage cheese
3/4 cup milk
1/2 cup shredded Gruyere cheese
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese

Preheat oven to 425F. Spray a 9-inch quiche dish or deep-dish pie plate with non-stick vegetable spray. Sprinkle potatoes with half the salt and pepper; toss to mix. Spread over bottom of prepared quiche dish. Bake for 25 minutes or until lightly browned. Reduce oven temperature to 375°F. In a large skillet, heat oil. Add carrots, onion, and garlic; cook, stirring frequently, until softened. In a small bowl, combine eggs, cottage cheese, milk, Gruyere, parsley, and remaining salt and pepper, whisk to blend well. Stir into carrot mixture. Pour over potato crust and sprinkle with Parmesan cheese.
Bake for 30 minutes or until puffed and lightly browned. Serve hot.