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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


  1. Heat oven to 375 degrees F.
  2. Beat eggs with next 4 ingredients; stir in cheese.
  3. Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths; lay on bottom of pie shell.
  4. Pour in liquid.
  5. Bake for 20 minutes.
  6. 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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