1 (10-inch) pie shell, partially baked
4 large eggs, beaten
3 tablespoons flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1 1/2 cups half-and-half
2 cups grated Swiss cheese
10 fresh asparagus spears, washed and trimmed
1 medium tomato, sliced into 4 (1/4-inch) slices

Preheat oven to 375 degrees F.

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 from oven and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20 to 30 minutes.

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