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On a lightly floured surface, roll out dough to a 12" round about ¼" thick. Transfer to a deep 9" pie plate. Gently press sides into pan without stretching. Trim edges, leaving a ½" overhang. Tuck overhang under itself, then crimp edges as desired. Refrigerate until cold, about 30 minutes.
Preheat oven to 375°. Place a baking sheet in oven to preheat. Poke bottom of dough all over with a fork. Line dough with parchment and fill with dried beans or pie weights. Place pie plate on preheated sheet.
Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove parchment and weights. Continue to bake until bottom is dry to the touch, about 5 minutes more. Let cool.
In a large bowl, whisk eggs, cream, milk, and mustard; season with salt, black pepper, and red pepper. Stir in asparagus, feta, Gruyère, and scallion. Pour into parbaked crust.
Bake quiche, tenting with foil if crust starts to darken too much, until slightly puffed, edges have set, and center is slightly jiggly, about 1 hour. Let cool at least 30 minutes before slicing.