Drain and crumble the bacon. Set aside. Chop asparagus into 3 cm pieces. Cook until tender-crisp. Remove from heat and drain well.

Brush mustard evenly over bottom and sides of pastry shell. Bake shell at 190ºC or 15 minutes or until firm, but not completely browned.

Sprinkle baked crust with the bacon and arrange cooked, drained asparagus over. Sprinkle with half the Swiss cheese. Mix eggs, cream, salt, pepper, tarragon and savory. Pour over mixture in the shell. Top with remaining Swiss cheese.

Return to oven and bake about 25 to 35 minutes or until quiche is set in center (a butter knife inserted in the center comes out clean).