On a lightly floured surface, unroll the pie crust. Transfer the crust into a pie pan (8-9 inches wide and 2 inches deep). Trim off the excess edges hanging off the side of the pie pan.
Cover the crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 375°F for 25 minutes. Remove the pie crust from the oven, let it cool down, and remove the rice or peas.
Fill the crust with chopped asparagus, feta, and mozzarella cheese.
In a separate bowl, whisk the eggs with heavy cream and season with salt and pepper.
Pour the egg mixture over the filled pie crust.
Bake at 400°F for about 20 minutes or until a knife inserted in the center comes out clean. Enjoy!