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PdfCut eight asparagus spears 4‐in. long for garnish. Cut remaining asparagus into ½‐in. pieces, using only tender parts of stalks.
Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain and rinse asparagus.
Brush bottom of pastry shell with egg white.
In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell.
In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell.
Bake, uncovered, at 400 degrees F for 30‐35 minutes or until a knife inserted near the center comes out clean.
Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.