Asparagus Bacon Quiche

Directions

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.
3. Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
4. Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.