Sauté onion in butter and olive oil until caramelized, about 20 minutes. Add spinach and cover skillet with a lid. Let cook 2 minutes to wilt spinach. Remove cover and stir until thoroughly wilted. Stir in garlic and cook 1 more minute. Meanwhile wrap asparagus in a clean towel and microwave on high for 2 minutes. Cut into 1 inch pieces and add to skillet. Stir in cheeses and season with salt and pepper. Stir and add a dash of cream to thin sauce. Add bacon if desired.

Place pie crust in a shallow dish with dough overlapping sides. Place vegetable mixture in dough and fold edges in over filling. Refrigerate until baking later if desired.

Bake at 375 degrees for 30-40 minutes or until dough is cooked through and golden. Cut into wedges or squares to serve.