Preheat the oven to 350ºF (177ºC). Set out a 9" x 2" pie dish.
On a floured work surface, roll out the chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12" in diameter. Carefully place the dough into the pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer finger knuckle of one hand and thumb and pointer finger of the other. Place pie plate in the freezer while you cook the asparagus.
Remove the bottom third of the asparagus stalks and discard. Cut the remaining ⅔ of the stalks into 4 pieces. You will have about 1 cup of sliced asparagus.
Heat a large skillet over medium heat. When it is heated, pour in the olive oil, garlic, and asparagus, and cook until asparagus just starts to get tender, about 5-7 minutes. Remove from heat and set aside.
Remove pie crust from the freezer. Prick the crust a few times with a fork, then line the crust with parchment paper and dried beans or a pie chain/pie weights. Bake the crust for 10 minutes. While the crust bakes, prepare the rest of the filling
In a large bowl, whisk together the eggs and milk until smooth. Stir in the cheese, salt, and pepper. Set aside.
When crust is done baking, remove from oven, remove pie weights and parchment, and place asparagus on the bottom of the pie crust. Pour the egg and cheese mixture over the asparagus, then place a pie shield around the crust to prevent over-browning. You may also use foil. Bake the quiche for 50-55 minutes or until egg is set in the center. Allow to cool 20 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Quiche freezes well, up to 2 months. Thaw in refrigerator overnight.