1 9-inch pie shell, partially baked
4 large eggs, beaten
3 tbsp. flour
1 tsp. paprika
1/2 tsp. dry mustard
1 1/2 c. half and half
2 c. grated Swiss cheese
10 asparagus spears
1 medium tomato, sliced

Preheat oven to 375°F. Beat eggs with next 4 ingredients. Stir in cheese. Chop 4 asparagus spears into 1-inch lengths and lay them in bottom of pie shell. Pour in egg mixture.

Bake 20 minutes. Remove from oven and quickly arrange tomato and the other 6 asparagus spears on top.

Bake another 20 to 30 minutes.