In the large skillet, sauté the sliced shallots over medium heat until they are soft, then add the sliced mushrooms and garlic. Sauté until the mushrooms are soft and tender. Spread the shallots, mushrooms, and garlic all over the bottom of the prepared quiche pan.
Layer the asparagus pieces over the mushrooms, then sprinkle about ⅓ cup of the shredded cheddar on top.
In the mixing bowl, stir together the beaten eggs, cottage cheese, and remaining cheddar cheese. Pour the mixture over the asparagus layer, spreading to the edge of the pan.
Bake in the preheated oven for 45 minutes, until golden brown on top. Remove from the oven and allow to cool for 5 minutes, then slice and serve.