Heat the oven to 375 degrees. Line a 9-inch pie pan with the dough and flute the edges. Refrigerate the dough while preparing the filing.
Melt the butter over medium heat in a large nonstick skillet. Cook the asparagus for 3 to 5 minutes or until crisp tender, stirring often.
Whisk the eggs in a large bowl until combined. Whisk in the sour cream, heavy cream and pesto. Stir in the feta cheese.
Arrange the bacon and asparagus in the bottom of the pie shell and add the filling mixture. Sprinkle with the Gruyere cheese. Bake for 30 to 40 minutes or until the quiche is puffed and lightly browned and a knife inserted in the center comes out moist but clean. Let stand for 10 minutes before cutting and serving.