Preheat the oven to 350 degrees.
On the stovetop, heat a 10-11-inch cast iron skillet or oven proof skillet with cooking spray to medium high heat. Once hot, add the bacon and cook to desired crispiness 3-5 minutes per side. Remove from heat, reserve 1 tablespoon of rendered bacon.
Toss in the chopped asparagus to the hot skillet, and cook for 4-5 minutes, or until lightly browned. Remove the skillet from heat.
In a large bowl, whisk together the eggs and half and half until smooth. Toss in most of the bacon (reserve 1/4 cup of the bacon for the topping), 1 cup of the cheese and the chopped greens. Pour the egg mixture inside the hot skillet with the asparagus. Give it a quick stir and transfer to the oven.
Bake for 18 minutes, or until the quiche is puffing up and mostly firm. Remove and top with remaining cheese and bacon. Place back inside the oven for another 2-3 minutes.
Remove from heat. Let sit for 5 minutes before slicing and serving.