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1 [10"] pie shell, partially baked
4 large eggs, beaten
3 tablespoons flour
1 teaspoon each: paprika and 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 four 1/4" slices

Beat eggs with flour, seasonings and half and half. Stir in cheese.

Saving 6 asparagus spears for the top, chop the rest into 1" lengths; lay on bottom of pie shell.

Pour in liquid.

Bake at 375ºF for 20 minutes. Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern. Bake another 20-30 minutes.

Posted by Faygie

Nutritional Info Per Serving: N/A