Cook carrots and onions in small amount of water until crisp-tender; drain and set aside. Prick bottom and sides of crust. Bake in 350 degree oven about 15 minutes or until very lightly browned; cool. In electric blender or food processor, combine cottage cheese, flour, seasoning, mustard and pepper sauce until smooth. Add eggs and milk, processing until combined. Place 3/4 cup of the cheddar cheese in bottom of crust. Pour cottage cheese mixture over cheddar cheese. Arrange drained vegetables in cottage cheese mixture. Sprinkle remaining cheddar cheese over vegetables. Bake in 350 oven about 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

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