In a large nonstick skillet set to medium heat, add the olive oil and saute the yellow onion. Season with 1 tsp of the Umami Seasoning and stir until it starts to get a little soft, then set aside.
In the same skillet, add the asparagus, drained mushroom pieces, and rosemary. Stir for 5-7 minutes. Remove from stove once the asparagus is slightly softened. Next, take a few paper towels and pat down to soak up any remaining moisture from the vegetables.
Set your timer to 375 degrees Farenheight.
In a bowl, whisk the eggs, cottage cheese, and a tsp of umami seasoning together. Fold in the onion, asparagus, and mushrooms, then add swiss cheese. If you want to include diced pancetta, ham, or bacon, now is the time to do that too.
Once your filling is ready to go, pour that into the crust. Bake for about 45 minutes, until the top looks slightly toasted (baking times vary depending on the dish size you use and your altitude).