Preheat oven to 375°F. Trim the asparagus and blanch in boiling water for 2 minutes, then drain and chop into 1-inch pieces.

In a skillet, heat olive oil over medium heat. Sauté the asparagus for 3-4 minutes until tender.

In a mixing bowl, whisk eggs, heavy cream, salt, and black pepper until well combined.

Add sautéed asparagus and shredded cheese into the egg mixture and stir.

Pour the mixture into a prepared pie crust and bake for 40-45 minutes until set and golden brown.