Asparagus Tomato Quiche - cooking recipe

Ingredients

1 (10-inch) pie shell, partially baked
4 large eggs, beaten
3 Tbsp. 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 in 4 slices

Preparation

Beat eggs with next 5 ingredients.
Stir in cheese.
Save 6 asparagus spears for top.
Chop the rest into 1-inch length.
Lay on bottom of pie shell.
Pour in liquid.
Bake 20 minutes.
Remove from oven and quickly arrange tomato and asparagus on top in pinwheel pattern.
Bake another 20 to 30 minutes.
Serves 8 to 10.