1 10" 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 & half
2 c. grated Swiss cheese
10 fresh asparagus spears, washed & trimmed
1 med. tomato, sliced into fourths

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