Preheat oven to 425 degrees.
In a medium bowl mix the hashbrowns with the oil.
Spread hashbrowns into a quiche (pie) dish, making sure you get the bottom and sides covered.
Bake in the oven for 30-40 minutes until lightly brown.
Remove.
Lower oven temperature to 375 degrees.
Fry up the bacon and onions until crispy. Let cool.
In a medium bowl, whisk the eggs and cream until frothy.
Add in the chopped asparagus, shredded cheese and fried bacon/onions.
Pour egg mixture into the quiche dish.
Bake for 45-55 minutes.
The reason for the variance in time baking is the size of quiche/pie plate that you use
Mine was 8 inches in size and deep so it took the full 55 minutes to finish cooking in the middle.
Let quiche cool on counter.