1 pound fresh asparagus
1 teaspoon salt
1 unbaked 10-inch pastry shell
1 egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
4 eggs
1-1/2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Ground black pepper
Cherry tomatoes, halved
Cut eight asparagus spears 4 inches long for garnish. Cut remaining pieces into 1/2-inch pieces, using only tender parts of the stalks. Boil 1 quart of water in a large saucepan; add salt and all the asparagus. Return to boil. Reduce heat, cover and allow to simmer for 5 minutes. Drain and rinse.
Brush bottom of pastry shell with egg whites. In a bowl, combine the asparagus, cheese and bacon; mix gently. Place in the pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into the shell. Bake, uncovered at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke-fashion on top of the quiche. Place the cherry tomato halves in between the asparagus spokes.