Wash the asparagus; cut off the white, rough ends. Scrape down toward the ends with a vegetable parer to get rid of the tougher, exterior of the asparagus. Save 12 of the best spears for decoration. Cut the rest of the asparagus into ½-inch pieces. Cook in 1 quart of boiling salted water until tender (or steam them) just for 3 to 4 minutes. Drain and rinse in cold water.
Place the pie crust in an 11-inch pie plate and flute the edges. Refrigerate.
Preheat oven to 375°F.
Sprinkle the bottom of the pie shell with bacon, then cheese, then cut-up asparagus.
In a medium bowl, use a whisk to briskly mix the cream, eggs, nutmeg, salt and pepper until well combined. Pour the cream mixture into the pie shell, and arrange the asparagus spears on top in a spoke fashion.
Bake for 40 minutes, or until puffy and golden. Serve warm.
Notes
Thinner asparagus work best, and if you have to you may also use 20-ounces frozen asparagus spears.
If you're preparing this recipe as GLUTEN FREE, use a GF pie crust (available at Whole Foods) and just make sure that the brand of bacon you are using is designated as GF.