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Preheat oven to 350 degrees F.
Cut the asparagus into 2 inch pieces.
Place in a microwaveable bowl with ¼ water and cover with a piece of waxed paper.
Microwave on high for 6 minutes or until cooked but still crisp.
Set the asparagus aside to cool.
Place the pie crust into your quiche dish or pie plate. Pierce the bottom of the pastry with a fork.
Arrange asparagus on the bottom of the pie crust. Reserve most of the asparagus tops.
Put the crabmeat on top of the asparagus.
In a small bowl, toss the shredded Swiss cheese with the flour.
Put the cheese on top of the crabmeat.
Arrange the reserved asparagus tops over the top.
In a medium bowl, whisk together the eggs, milk, cream and salt.
Pour the egg mixture over the asparagus tops.
Sprinkle the snipped chives over the top.
Bake at 350 degrees F. for 35-40 minutes or until the end of a sharp knife inserted in the center comes out clean.
Let quiche rest for 5-10 minutes before cutting.