Ingredients
1 unbaked pastry shell (10 inches)10 fresh asparagus spears4 large eggs3 tablespoons all-purpose flour1-1/2 cups half-and-half cream1 teaspoon salt1 teaspoon paprika1/2 teaspoon ground mustard2 cups shredded Swiss cheese1 medium tomato, cut into 6 slices
Preparation
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
