Option 2: For homemade pie dough, roll out dough into a 12 to 13-inch round and fit it into a 9 to 9 1/2-inch deep-dish pie plate, crimping the edges as desired.

Chill the crust for 20 minutes and preheat the oven to 375ºF.

Par bake the crust by placing it on a baking sheet, lining with foil and weights, baking for 20 minutes, removing weights, then baking for 10 additional minutes.

Prepare the filling: Snap the tough ends off asparagus and cut into 1/4-inch pieces. Slice scallions and crumble feta cheese.

Prepare the custard by whisking eggs, half-and-half, salt, and pepper in a bowl.

Fill the pie crust with half the feta and scallions, then add asparagus, topping with remaining feta and scallions, and pouring the custard until just below the top.

Bake the quiche for 40 to 45 minutes or until set at the edges but jiggles in the center. Let cool for at least 15 minutes before serving.