Asparagus-Tomato Quiche

Here's a new dish we tried last night. The recipe came from my SIL, Cara. Dave & I enjoyed it...the kids...ummm, not so much :)

1 10-inch pie shell, partially baked
4 eggs, beaten
3 TBL flour
1 tsp paprika
1 tsp salt
¼ tsp dry mustard
1 ½ cup half-and-half
2 cup Swiss cheese (of course I substituted w/ Mozzarella
10 fresh asparagus spears, divided
1 med. tomato, sliced into 4 - 1/4” slices

Preheat oven to 350 degrees. In a large mixing bowl, beat eggs, flour, paprika, salt, dry mustard, and half-and-half. Stir in cheese. Chop four asparagus spears into 1-inch pieces and lay on the bottom of the pie shell. Pour liquid into pie shell. Bake 20 minutes at 350 degrees. Arrange tomato pieces and remaining six asparagus spears on top in a wagon wheel pattern. Bake 20-30 minutes more.