Asparagus Tomato Quiche

[Guest guest]

This not only tastes good, it's very attractive to

serve.

 

Asparagus Tomato Quiche

 

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

 

Heat oven to 375 degrees.

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.