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Featured In-Season Recipe
Asparagus Tomato Quiche
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10-inch pie shell, partially baked
4 large Jersey Fresh eggs, beaten
3 TBS flour 1 tsp paprika
1 tsp salt ½ tsp dry mustard
1½ cups of half-and-half 2 cups grated Swiss cheese
1 large tomato, cut into ¼-inch slices
10 Jersey Fresh asparagus spears, washed and trimmed

Preheat oven to 375 degrees. In a medium-sized bowl, beat eggs with flour, paprika, salt and mustard. Add half-and-half slowly, beating well. Stir in cheese. Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths and lay on bottom of pie shell. Pour in liquid. Bake 20 minutes. Remove from oven and quickly arrange tomato and asparagus on top of the quiche in a wagon wheel pattern. Bake another 20 to 30 minutes until firm when a toothpick inserted comes out clean. Serves 4 - 6. Contributed by: Betty Jane Smith, Annandale NJ

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