In a frying pan cook bacon over medium heat until crisp. Remove with a slotted spoon to plate lined with paper towel; drain, reserving 1 tablespoon dripping. In the dripping saute onion until soft; drain.
Cut six asparagus spears into 10cm-long spears for garnish. Cut remaining asparagus into 2.5cm pieces. In a saucepan cook all of the asparagus in a small amount of boiling water until tender; drain.
In a bowl toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry case.
In a bowl whisk eggs and cream then pour over bacon mixture. Top with reserved asparagus spears.
Bake at 200 degrees C for 30 to 35 minutes or until a knife inserted near the centre comes out clean and pastry is golden brown. Let stand for 10 minutes before cutting.