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.