Instructions: Preheat oven to 350 degrees.

Cook asparagus spears, covered, in a small amount of water 6 to 8 minutes, or until tender-crisp; drain. Set aside about 16 of the spears and chop the remainder into 1/2-inch pieces.

Meanwhile, cook 8 strips of bacon until crisp; drain.

Arrange the chopped asparagus, bacon and Swiss cheese in a 9-inch baked pie shell.

Beat eggs, stir in half-and-half, salt, nutmeg and pepper. Pour over the asparagus mixture in the pastry shell. Bake 35 minutes.

Remove from the oven and arrange the remaining asparagus spears, wheel-spoke fashion, on top. Arrange cherry tomatoes in the center. Return to the oven and continue to bake 20 minutes, or until set. Serve immediately.

This recipe yields 8 servings.

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