Sift the flour. Mix the sifted flour, eggs, butter, and salt into a smooth dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Grease the tin and dust with flour. Roll out the dough on a floured work surface to a diameter of about 30 cm. Wipe off the excess flour. Line the tin with the dough. Press down and trim off any excess dough at the edges. Prick holes in the bottom with a fork so that the dough rises little to none.

Preheat the oven to 200°C and fry the bacon cubes in a hot frying pan (do not add butter!). In another pan, sauté the onion with the garlic until translucent. Then combine the bacon and onion. Trim the tough ends of the asparagus (green asparagus does not need to be peeled) and cut them into 3 cm pieces. Cook the asparagus for 6 minutes. In a bowl, mix the 4 eggs and the crème fraîche. Add salt and pepper to taste.

Distribute the bacon bits, onion, garlic, cheese, and asparagus over the base and pour the filling into the quiche pan. Place the quiche pan in the oven first, and then pour in the filling. This prevents the filling from running out of the pan when transferring the quiche to the oven. Bake the quiche for approximately 40 minutes in the middle of the oven.