2 c. shredded carrots
1 1/4 c. low-fat cottage cheese
1 c. shredded Jarlsberg cheese
3 tbsp. fine chopped onion
3 eggs
1 clove garlic, minced
2 tbsp. flour
1/2 tsp. salt
Dash of pepper

Boil water; add carrots. Simmer 5 minutes or until tender. Drain well. Pat dry with paper towels. Grease pie plate. In blender, combine eggs, cottage cheese, onion, garlic, flour, salt, and pepper. Process 30 seconds or until blended. Combine carrots and cheese; stir in egg mixture until well blended. Turn into pie plate. Bake at 350 degrees for 40 minutes or until knife comes out clean. Let stand 5 minutes. Serves 4.