Asparagus Tomato Quiche

Ingredients and Instructions

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.