If using bacon, in a skillet, cook bacon until crisp. Remove with slotted spoon to paper towels; drain, reserving 1 Tbls. drippings.

In the drippings, sauté onions until browned; drain.

Cut eight asparagus spears into 4 inch long spears for garnish. Cut remaining asparagus into 1-inch pieces.

In a small saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon (or ham), onion, asparagus pieces, cheese, flour, salt and pepper.

Pour into pastry shell.

In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears.

Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Let stand 10 minutes before cutting.