To Blind-Bake the Crust:

1. Prepare Grandmother’s Pie Crust dough as prescribed in the recipe, flatten into an 8-inch disk, wrap in plastic and chill well.
2. Spray a 9-inch diameter by 2-inch-high ring mold with nonstick vegetable oil spray and set on a parchment lined baking sheet.
3. Place the dough on a work surface that has been dusted well with Cup4Cup multipurpose flour. Dust the top of the disk as well.
4. Flatten the disk into a larger circle using the heel of your hand.
5. Use a rolling pin to roll the dough out to a larger circle that is 3/16 inch thick and 14 inches in diameter. Reserve any trim dough for future uses.
6. Drape the circle of dough over your rolling pin and transfer it over the ring mold.
7. Carefully lower the dough into the mold and gently press the dough into the bottom and sides of the sheet pan and ring mold.
8. At this point, do not trim the dough that extends above the ring mold, just fold the excess dough over against the outside of the ring.
9. Inspect the dough for any cracks or holes and patch them if necessary, with a small bit of trim dough.
10. Set a rack in the center of your oven and preheat it to 375°F.
11. Cut sheet of parchment paper into a 16-inch circle and line the quiche shell with it.
12. Fill the shell with pie weights or dried beans filling the shell completely.
13. Bake the shell 35 to 45 minutes, or until the edges of the dough are lightly browned but the bottom is pale in color.
14. Remove the weights or beans and the parchment. Inspect for any new cracks and patch if necessary, with a small piece of dough.
15. Return the shell for another 15 to 20 minutes or until the shell is a rich golden-brown color.
16. Remove from the oven and cool completely. Once again, inspect for cracks and patch, as necessary.

For the Filling:

1. Preheat oven to 325°F.
2. In a medium sauté pan over medium-high heat, melt the butter. Add the sliced vegetables, season with salt and pepper then sauté until asparagus is bright green and slightly tender, about 4 minutes. Remove from heat, and set aside. You may wish to divide the vegetables into two batches to allow for faster and more even cooking.
3. Combine the cream and milk in a saucepan and bring to a simmer, then remove from the heat and let cool for 15 minutes before continuing.
4. Place 3 eggs along with half of the salt inside a blender jar.
5. Add half of the milk and cream mixture to the blender and begin blending at low speed. Increase the speed to high and blend for about 30 seconds or until the batter is light and foamy.
6. Place half of the vegetables in the bottom of the quiche shell then sprinkle with half of the cheese.
7. Slowly pour the quiche batter into the shell.
8. Blend the remaining eggs, milk, cream and salt as before.
9. Add the remaining vegetables to the quiche shell followed by half of the remaining cheese.
10. Slowly pour the last of the quiche batter into the quiche shell then sprinkle the remaining cheese on top. Any excess batter can be baked separately in a small dish if desired.
11. Bake for 1-½ to 1-¾ hours, or until the top of the quiche is browned and the custard is set when jiggled.
12. Remove the quiche from the oven and let it cool to room temperature on a rack.
13. Refrigerate until chilled then use a sharp knife to rim the overhanging dough to the top level of the ring mold.
14. Carefully run a paring knife around the perimeter of the ring in between the ring and the dough to help it release. Remove the ring and store in the refrigerator until ready to serve.
15. To serve, preheat your oven to 375°F.
16. Use a long, serrated knife to carefully cut the quiche into 8 slices. It may be helpful to use the serrated knife on the edges and a standard slicing knife to cut throughout the bottom of the quiche shell.
17. Line a baking sheet with parchment paper and set the slices on it.
18. Reheat the slices in the oven for about 15 minutes or until hot throughout.