Cut eight asparagus spears 4 in.long for garnish.
Cut remaining asparagus into 1/2-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 cut 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° for 35-40 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.