Preheat the oven to 180 °C.

In a mixer, place all dough ingredients and mix until a smooth dough is formed. Adjust with more flour or more yogurt, depending on the moisture of the dough. Let the dough rest for 15-20 minutes.

In a skillet, heat the olive oil and add the mushrooms. Cook until soft. Then add the shallots and cook for 2 minutes. Add the asparagus and spinach, vegetable powder, salt and pepper. Cook for 5 minutes and get rid of any liquids remaining in the pan.

In a large bowl, combine the sauteed veggies with the cottage cheese, cream and grated cheese. Lastly add the eggs, salt and pepper and mix.

On a floured surface, roll out the dough and place on a greased round cake tin covering the sides as well. Pour the mixture in the tin and bake for 25 minutes or until the top of the quiche turns golden brown.