INGREDIENTS:

• 1 (10 inch) pie shell partially baked
• 4 lg. eggs, beaten
• 3 t tbsp. flour
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1 1/2 c. half and half
• 2 c. grated Swiss cheese
• 10 fresh asparagus spears, washed and
• trimmed
• 1 med. tomato, sliced into 4 1/4 inch
• slices

DIRECTIONS:

• Preheat oven to 375 degrees. Beat eggs with next 4 ingredients.
• Stir in cheese. Saving 6 asparagus spears for the top chop the rest
• into 1 inch lengths; lay on bottom of pie shell, pour in liquid.
• Bake 20 minutes. Remove and quickly arrange tomato and asparagus on
• top in a wagon wheel pattern, bake another 20 to 30 minutes. Serves
• 4 to 6.