Preheat your oven to 375 degrees Fahrenheit and prepare your pastry crust in a 9-inch pie dish.

In a skillet over medium heat, saute the chopped asparagus and sliced mushrooms until tender, about 5 to 7 minutes.

Spread the cooked vegetables evenly over the bottom of the pie crust and sprinkle with the shredded cheese.

In a mixing bowl, whisk together the eggs, milk, parsley, a pinch of salt, and pepper until well combined.

Pour the egg mixture over the vegetables and cheese in the crust.

Bake for 35 to 40 minutes, or until the center is set and the crust is golden brown.

Let the quiche cool for 10 minutes before slicing and serving.