Preheat oven to 400°Partially blind bake your pie crust (see notes in last paragraph)
Reduce oven temperature to 350°F.
In a large bowl, whisk together eggs, cream, salt, pepper and garlic powder. Set aside.
Sauté asparagus, onion and garlic for 5-7 minutes until asparagus is almost fork tender.
Transfer sautéed veggies to prepared crust, top with smoked salmon and shredded cheese. Pour egg and cream mixture over top.
Bake until the quiche is golden and center is just about set, about 45-55 minutes. Be sure to not over bake. Allow to cool for a few minutes or serve at room temperature. It is wonderful either way!
You can cover tightly with plastic wrap and store for up to 4 days. This quiche is great as leftovers!