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Mix all ingredients and form a dough.
Press into a well sprayed and lined pie tin a piece at a time.
Freeze for 20 minutes before blond baking at 350 for 20 minutes with weights, followed by another 15 minutes without weights.
Set your oven to 350.
Add all ingredients from the top half of this custard recipe to the blender and blend until smooth. Set aside
From the bottom half of this recipe, add your cooked ingredients (asparagus, shallots, peas) and your Brie to your pre-baked pie crust.
Pour your custard base gently over this picture until the custard meets with the edge of the pie crust.
Bake your quiche until only the direct center has the slightest wobble to it.
Allow to cool for at least 30 minutes before slicing.