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

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.