Preheat oven to 350 degrees F. Spray a 9″ round baking dish or pie plate with cooking spray, set on a baking sheet for easy handling, and set aside.

Heat a medium skillet over medium heat and cook bacon, until browned and crisp. Remove to a paper towel lined plate to drain off any excess grease and allow to cool slightly before crumbling.

In a medium bowl, add the cooled bacon and asparagus pieces. Sprinkle with the tablespoon of flour and toss to coat and mix. Dump the contents into the prepared baking dish and spread out as evenly as possible. Top with slices of brie, spread out evenly. (I reserved a few longer pieces of asparagus to place on top, but that is definitely optional!)

Using the same bowl, add the eggs and beat. Pour in the cream and milk and stir to combine. Season with salt and pepper, stir once more, then pour over the filling ingredients in the pie plate. Use a fork to help evenly distribute the egg mixture, if necessary.

Place in the oven and cook for 45 minutes. Top will be a bit jiggly still and edges slightly browned. Allow to cool and set for 30 minutes prior to cutting. Once set, cut, serve, and enjoy!!