Preheat the oven to 375°F.
Roll out your pie crust and put it in either a springform pan or a deep pie dish pan. Gently prick the bottom of the crust with a fork. Lightly press a sheet of aluminum foil on the top and sides of the crust. Place some rice or beans over the foil. Place the crust in the oven. After 10 minutes, remove the beans/rice and foil and discard. Bake the crust until it is lightly browned.
While the crust is baking, whisk your eggs until smooth, then mix in the cream, asparagus, sautéed mushrooms and chives. Season with salt and pepper.
Ladle the egg mixture into the crust. Place back into the oven. Turn the oven down to 325° F.
Bake uncovered for 35 minutes, or until bubbly and lightly browned.
Let the quiche sit at room temperature for 15 minutes before removing from the pan or slicing. Cut into wedges and serve with a salad of fresh spring greens, shaved radish and spring peas with a light lemon and chive vinaigrette.