Preheat oven to 350°F and remove plastic lid from pie crust.
In a large skillet, cook onions in hot oil over medium-high heat, stirring often, about 15 minutes until caramelized. Let cool.
In a large bowl, whisk together eggs, unsweetened almond milk, pepper and salt.
Add in 3 oz. crumbled goat cheese to mixture, set remaining aside.
Add ¾ of asparagus into mixture, set remaining aside.
Place pie crust on rimmed baking sheet, place cooled onions in crust, and pour in egg mixture into crust.
Bake for 20 minutes, remove from oven and gently place remaining asparagus spears and sliced tomatoes on top of mixture. Cook for another 15-20 minutes until center is cooked through.
Remove quiche from oven and sprinkle remaining goat cheese on top. Serve.