2Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche.
NOTE: any remaining tops could be used in a breakfast omelet.
3Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
4Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
5Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
6Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
7Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil.
NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
8Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.