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Ingredients

1 traditional pie shell, unbaked
fresh rhubarb, diced (2-3 cups)
2 eggs
1 c. sugar
1 tbsp. flour
1/2 c. milk

Directions

1. Mix last four ingredients together until sugar dissolves.
2. Fill unbaked pie shell 1/2 to 3/4 full with rhubarb.
3. Pour custard mixture over rhubarb.
4. Bake 10 minutes at 425°, then at 350° for 35-40 minutes until set.

Ingredients

1 pie crust  (9 inch)
1 cup cubed cooked ham
1 1/2 cups grated Parmesan cheese
1 1/2 cup chopped asparagus spears and tips
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon pepper

Directions

1. Heat oven to 375°F.
2. Layer ham, cheese and asparagus in pie crust.
3. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over asparagus.
4. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.