Preheat oven to 400°F.

Trim off the thick bottom portions of asparagus spears. If desired, use a vegetable peeler to remove the thicker skin at the bottom of each stalk.

Line a baking sheet with foil and arrange spears in a single layer. Drizzle with olive oil and rub asparagus until each spear is well coated with oil.

Roast at 400°F for 10-12 minutes.

Remove asparagus from oven and set aside.

Roll out the pie dough into an 11” circle. Carefully press dough into an 8”x2” tart pan. Pinch off any excess dough, and place pan in freezer for at least 30 minutes.

Preheat oven to 425°F.

Using a fork, prick bottom and sides of dough 10-12 times.

Bake pie crust for 10-12 minutes, or until it just begins to turn golden brown.

Remove crust from oven and set aside.

Reduce oven temperature to 350°F.

Chop roasted asparagus into 1” pieces; set aside.

In a large bowl, beat the eggs until well combined. Add milk, cream, parsley, salt, pepper and Gruyere; stir until well combined. Fold the chopped asparagus into the egg mixture.

Pour mixture into prepared pan. (Note: The mixture should come to about 1” below the top of the pan.)

Bake at 350°F for 50-55 minutes, or until top of quiche is set and golden brown in color. (Note: To test for doneness, insert a knife into center of quiche. If it comes out clean, then quiche is done.)

Let cool for at least 5 minutes before slicing into wedges. Garnish each slice with freshly ground black pepper and a drizzle of olive oil before serving. (Note: Can be served hot or at room temperature.)