Preheat oven to 425 degrees.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

Brush pie shell with beaten egg white. Sprinkle crumbled bacon and whole or chopped asparagus into pie shell.

Sprinkle Swiss cheese over bacon and asparagus.

In a bowl, beat together eggs, half & half, nutmeg, salt and pepper. Pour egg mixture on top of cheese.

Bake for 15 minutes. Reduce oven temperature to 325 degrees and bake 25-30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting.

Refrigerate any leftovers.