1 (10 inch) pie shell, partially baked
4 lg. eggs, beaten
3 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 20-30 minutes. Serves 4-6.