If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third
of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 centimeter) sizes. Boil or steam for approximately 10 minutes. Drain and set aside.
In a 10 inch (26 centimeter) pie plate, place the pre made (or homemade) pie pastry, brush with melted butter, and spread the steamed asparagus on top.
In a medium bowl, whisk together eggs, cream, milk and salt, stir in grated cheese.
Pour mixture over the asparagus.
Bake for 15 minutes then turn oven down to 325° (160° celsius) and bake approximately 30 minutes more. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!