Preheat the oven to 375 degrees.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the chopped asparagus and Gruyere cheese in the bottom of the pie.
Add the well whisked egg mixture.
Sprinkle the remaining chopped asparagus and Gruyere cheese, then top with three trimmed whole asparagus spears, if desired.
Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.