1 (10−inch) pie shell, partially baked
4 large eggs, beaten
3 T. 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 medium tomato, sliced into 4 (1/4−inch) slices
Preheat oven to 375ºF.
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 for 20 minutes. Remove and quickly
arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20
to 30 minutes.
