Parboil the asparagus in boiling water for four minutes. Drain and shock in ice cold water.
Put dough crust in to quiche pan or pie plate. Take a four and prick unbaked crust all over. Cover in foil and place pie weights or dried beans over the foil to weigh it down. Bake crust for about 10 minutes, remove foil and bake another five minutes, until golden. Remove and set aside. Reduce heat to 350 degrees.
In mixing bowl combine eggs, egg yolks, cream and milk. Whisk together. Whisk in pepper and salt.
Crumble goat cheese all over bottom of quiche crust. Arrange asparagus in circular pattern over top (or whatever pattern you prefer). Pour custard over top.
Place quiche in oven (which should now be at 350 degrees). Bake for 45-50 minutes until custard is set and golden brown.
Recipe by Talia Bunting at https://www.taliabunting.com/asparagus-quiche/