For the pie crust:

1. Preheat the oven to 390°F (200°C). Rub butter and flour and salt with your finger tips, until no lumps remains. Add water and mix until the ingredients stick together and form a firm dough (add more water if needed). Roll a large disk and line a 9-inch (23 cm) spring form or pie dish with the crust.

For the filling:

1. Spread half of the basil pesto at the bottom of the pie crust onto an even layer.
2. In a large volume of water, boil the green asparagus for 3-4 minutes, until tender. Drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Set aside.
3. Heat olive oil in a frying pan. Once hot, add the spinach and sauté for a minute or so, until wilted. Add minced garlic and sauté for a few more seconds. Set aside.
4. In a medium size bowl, whisk the eggs together with milk and cream. Whisk in the remaining basil pesto and season with salt and pepper.
5. Add half of the asparagus, green peas, and transfer to the prepared pie dish. Display the slices of goat cheese on top.
6. Bake for about 20-25 minutes. The quiche is ready when the crust is slightly golden and the center is set. Garnish with the remaining asparagus, green peas, and serve while still warm/lukewarm.