Line quiche pan with pie shell. Bake 5 minutes at 400 degrees.

4 lg. eggs, beaten
3 tbsp. flour
1 tsp. paprika
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. half & half
2 c. grated Swiss cheese
10 fresh asparagus spears, washed & cut
1 med. tomato, sliced

Preheat oven to 375 degrees. Beat eggs with next 5 ingredients. Stir in cheese. Saving 6 spears for top, chop rest of asparagus into 1 inch lengths. Put in bottom of pie shell and pour in liquid. Bake 20 minutes at 375 degrees. Remove and quickly arrange tomato slices and 6 extra spears. Bake another 20-30 minutes at 375 degrees. Serves 6.