Preheat the oven to 350°F. Cut 5 asparagus stalks in half and make a weave out of the asparagus and bacon strips as shown in the video. Freeze the weave for at least 20 minutes.
Peel the potatoes, cut them into thin slices, and place them in a casserole dish greased with olive oil. Make sure that the edges of the pan are also covered with potato slices.
Mix the cream cheese, eggs, and flour in a bowl and season with salt, pepper, and nutmeg. Add the diced bell pepper, cheese, and chives and pour the mixture into the pan.
Take the frozen asparagus bacon weave out of the freezer and carefully place it over the quiche mixture. Sprinkle parmesan on top and bake in the oven for 40 minutes.
